Banana Crumb Muffins

(From allrecipes.com, link)

These muffins are great for those times when you have extra ripe bananas lying around... which I always seem to. They would make a yummy snack or even breakfast.

20 min bake | 15 min prep

Ingredients

• 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
• 1/3 cup butter substitute, melted

for topping:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter substitute

Directions

1. Preheat oven to 375 degrees F. 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 substitute. 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 substitute 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.

Notes

1. This makes a lot of topping so the "sprinkle" topping over muffins part is more like "dump". And you will still have some left over.
   
2. One of the comments on allrecipes.com says that you can double the recipe to make 4 mini loaves baked at 350 degrees F for 30 min.