At the Pink of Perfection

I always buy too many bananas, Am I alone? I should say, I can't eat the bananas fast enough before the dreaded brown spot(s) appear and they're ruined. I like my bananas yellow, even slightly green, with NO SPOTS. I have been craving banana muffins for awhile now, and was waiting for the opportunity to arise in the form of multiple bad bananas. I had 2.

Unfortunately the recipe called for 3. But here's the cool thing...I found the recipe on allrecipes.com, which lets you adjust your serving size! So, I manipulated the serving size until the ingredients called for 2 bananas.

Growing up my mom made banana muffins with a glaze, and no offense to her, but these are better. These muffins are absolutely delicious. I cannot believe I only ate 2 for breakfast. Pinky swear.

Banana Crumb Muffins
Adapted from here
Servings: 10 Muffins

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 tsp vanilla extract
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

1.	Preheat oven to 375 degrees and 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, vanilla, 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.