I had a trio of overripe bananas staring me in the face, so I decided to take full advantage and bake up some banana muffins while Madeline napped.  These muffins have the added bonus of being topped with cinnamon and sugar – pure deliciousness.  I wanted to bring some to playgroup this week so I made up a few regular sized muffins to keep at home for Dennis and also baked up some mini muffins for the kids.  I made the muffins this morning and have already eaten two of the mini muffins – oops.  I should probably put them out of sight so there are at least some left over for the kiddies…

Banana Crumb Muffins (adapted from AllRecipes)
1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

¾ teaspoon cinnamon

½ teaspoon nutmeg

3 bananas, mashed

1/2 cup white sugar

¼ cup brown sugar

1 egg, lightly beaten

1/3 cup butter, melted

1 teaspoon vanilla

Topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon canola oil

Preheat oven to 375 degrees. Lightly grease muffin cups.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat together bananas, sugars, egg, vanilla, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Mix in canola oil until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven, about 10 minutes for mini muffins and 18 minutes for regular sized muffins.  The muffins are done when a toothpick inserted in the center comes out clean.