The Pantry Challenge: Banana Crunch Muffins

Often I buy a small bunch of bananas to have as a snack, for breakfast etc. but for some reason, I don't always get around to eating them all before they get too ripe. I like banana bread and all, but wanted an alternative to that, maybe something more individually portioned. So I made these banana crunch muffins. They are SUPER moist (which I don't always get with the banana bread) and have an amazing crunch topping which gives them a little texture as well.

Here are the ingredients you need for this recipe:

Start with preheating your oven to 375ºF. Lightly grease 10 muffin cups or line with muffin papers.

Mix 1 1/2 C flour, 1 tsp baking soda, 1 tsp baking powder & 1/2 tsp salt in a large bowl.

In another bowl beat together 3 ripe bananas, 3/4 C white sugar, 1 egg (slightly beaten) & 1/3 C melted butter. I used my Kitchen Aid for this with the paddle attachment.

Stir the banana mixture into the flour mixture just until moistened.

Spoon into prepared muffin cups filling about 2/3 of the way.

Here are the ingredients for the crunch topping:

In a small bowl mix together 1/3 C packed brown sugar, 2 TBSP flour, 1/4 tsp ground cinnamon. Cut 1 TBSP of cold butter into the mixture until you have something the consistency of coarse cornmeal.