Joy Is Style: FOOD :: Banana Crumb Muffins

Announcement: After one full week of living in my new apartment, I have finally pulled out the mixing bowl and created my first baked masterpiece. This oven never knew that it would ever get to bake such deliciousness!

I ran (literally, for a morning jog) down to Food Lion with the full intention of buying ingredients to make a strawberry rhubarb crumble. To my dismay, I discovered that rhubarb is not yet in season. Never fear! I pulled out my handy dandy iPhone and found a replacement recipe in seconds.

Everybody give a round of applause for these tasty banana crumb muffins:

I know you're dying to heat up the oven immediately and bake these babies for yourself. Well it is your lucky day, because I have the recipe for you right here, on this very blog!

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 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

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. (I prefer muffin papers, solely because they are cuter)
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg 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. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. You could probably cut these ingredients in half. It was more than enough scrumptious cinnamonness.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

The last step, as always, is to enjoy your baked goods and share them with friends!

Whitney