I had some ripe bananas to get rid of, even after my peanut butter and banana sandwich I made myself last night. In the college life, you learn to try and eat all of your food so that it doesn’t go bad when you go home for the holidays. I always love a streusel/crumb topping on just about everything, so I thought I’d give this recipe a shot. It left my apartment smelling wonderful in the morning I also used Earth Balance in replace of the butter to make it vegan. Seriously.. what’s up with all this vegan baking? Oh well.. these did taste amazing.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten (I replaced this with 1/4 cup applesauce)
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1.) Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.) In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.) In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.) Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.