I suck at making crumbled top anything muffins. I’m serious. Look at the top of my muffin?! Some of them had holes in the middle. My crumble looked like my batter. Honestly, I think it’s because of the butter I used. I know better, but I insist on dragging out the country crock. Honestly, I prefer butter-butter, but lately I’ve just been buying country crock, because it’s my favorite alternative. I use it for most stuff. Which I hate, but love. It’s funny, considering I’m so big on healthy options. Not saying country crock is unhealthy, but 100% butter is healthier. Make sense? Maybe….I don’t know.
I guess it doesn’t matter much, Cooper thought it was good. He loved them. Next time I make these I’m actually going to freeze some. A problem I have is I waste more than I’d like to waste. He eats them for two mornings and then the left overs get tossed. I was reading that you can freeze muffins, so I’m going to try my hand at it. I try to make muffins once a week, simply because I like to change up the recipe and use something new, but there are times that I’m just behind and in a hurry. This could turn out helpful for me. When I try freezing it, I’ll update this post.
1 1/2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted, plus 1 tablespoon cut into bits
1/3 cup brown sugar
1/8 teaspoon cinnamon
preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. Mix together 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat together bananas, white sugar, egg, and melted butter in a bowl. Stir banana mixture into flour mixture until just moist. Spoon batter into tin evenly. Mix together brown sugar, cinnamon, and the remaining flour into a small bowl. Add butter bits and stir with a fork until resembles coarse cornmeal. Sprinkle over the muffins. Bake until center is clean when you insert a toothpick. Generally 18-20 minutes.