These are best eaten immediately. They are still yummy the next day but the topping will not be crunchy and that's the best part.
Ingredients:
- 1 1/2 cups AP flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 2 or 3 ripe bananas, mashed*
- 2/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/2 cup butter, melted
- Preheat oven to 375° and prepare muffin pan.
- Whisk flour, cinnamon, baking soda and powder and salt.
- In a separate bowl, thoroughly mash bananas. Add egg, sugar, butter and vanilla.
- Add flour mixture to wet ingredients and gently stir until combined. Don't over mix!
- Pour into muffin cups.
- To make topping, combine 1/3 cup brown sugar, 2 tbsp AP flour, 2 tbsp old fashioned oats, 2 tbsp softened butter and 1/3 cup of walnuts or pecans. Mix together until butter is incorporated. Generously top muffins with this mixture.
- Bake for 20 minutes or unil golden and center is cooked through.
Eat and enjoy!
* Depending on the size of your bananas, you may need 2 or 3.
** makes 12 muffins