This is another recipe right from allrecipes.com. It's a good way to use up over-ripe bananas or bananas that have been frozen to prevent them from becoming over-ripe.
That's what I do...peel the bananas and put them in a freezer container. They do need to be thawed out until they are mashable to use in baking, though. Or else they will make your batter too cold to bake correctly.
Banana Crumb Muffins
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter melted
1/3 cup packed brown sugar
2 Tbsp flour
1/4 tsp. cinnamon
1 Tbsp. butter
Stir the baking soda ,baking powder and salt into flour. Set aside.
In a mixer bowl, beat together bananas, sugar, egg, and melted butter. fold the dry ingredients into the banana mixture just until moistened.
Spoon into greased muffin cups (about 12 muffins)
For topping; in a small bowl combine brown sugar, 2 Tbsp. flour, and cinnamon. Cut in 1 Tbsp. butter until mixture is crumbly.
Sprinkle topping over muffin batter.
Bake in a preheated 375 degree oven for 18 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Some people use the cupcake papers on their muffins. I always think it pulls too much of the muffin away when you peel them off.
These muffins are very moist so you will probably want to keep them in the fridge to keep them nice and fresh.
They are my husband's favorite muffin.