Banana Muffins with Pecan Crumble Topping

If you ever have bananas that are too ripe to eat, this is the perfect way to use them so they do not go to waste.  Quick and simple to whip up for a fun breakfast treat or a simple snack, everyone will love these muffins when you make them.

Banana Muffins with Pecan Crumble Topping

For the muffins:

3 bananas (preferably slightly overripe), mashed

1 egg

1/3 cup unsalted butter, melted

3/4 cup sugar (preferably superfine/baker's sugar)

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

For the topping:

1/3 cup brown sugar, firmly packed

1/8 tsp ground cinnamon

2 Tbsp butter

2 Tbsp all purpose flour

1/4 cup chopped pecans (optional)

Preheat oven to 375 degrees.

Line muffin tin with 10 muffin cups (muffin papers) or lightly spray with baking oil spray.

In a bowl combine 1 1/2 cup flour, baking soda, baking powder and salt.  

In a separate bowl mash the bananas and add the butter.  Stir in the sugar and egg once the butter has cooled slightly so as not to scramble the egg.

Poor the banana mixture into the flour mix and stir until well moistened and all lumps disappear.  Poor the mixture into prepared muffin cups.

In a small bowl combine brown sugar, cinnamon, and 2 Tbsp flour.  using 2 knives or a pastry cutter, cut in the 2 Tbsp butter until mixture is crumbly like coarse cornmeal.  Scoop on top of banana mixture in each muffin cup.  Top each with chopped pecans if desired.  Place in oven and bake for approximately 18-20 minutes until a wooden toothpick inserted in the center of muffins comes out clean.  Remove from oven and allow to cool 3-5 minutes in tin then remove to wire rack to cool.