1 1/2 cups all-purpose flour***
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed (or 2 bananas & 4 Tbsp of applesauce)
3/4 cup white sugar***
1/2 teaspoon of vanilla
1 egg, lightly beaten
1/3 cup of canola oil
Crumb Topping
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.
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, vanilla and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
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.
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, vanilla and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Crumb Topping Directions
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 the last 5 minutes of baking
***These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; cut the sugar to 1/2 cup; used 1/4 tsp. cinnamon for more flavor. Muffins did very moist and flavorful.
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 the last 5 minutes of baking
***These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; cut the sugar to 1/2 cup; used 1/4 tsp. cinnamon for more flavor. Muffins did very moist and flavorful.
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