Muffins | Peanut Butter and Banana Pancakes

Monday Muffins

A usual Monday task for me is to clean out the pantry and refrigerator before the garbage comes later in the day, This morning was no different. Today i noticed about 3 over-ripe bananas, 1 egg, a little more than a cup of brown sugar and 2 sticks of butter. I was just going to make banana bread, but then the thought of 2 sticks of butter lured me into making turning the usual banana bread into my family’s favorite-banana crumb muffins. I gathered all of the ingredients and began the muffin making. Not long after, the smell of delicious banana muffins was irresistible (I am glad to say that I stuck with a snack of strawberries).

Banana Crumb Muffins

Time: 15 minutes 20 minutes bake time + cooling
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Muffin Ingredients:

1-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2-3 large bananas, mashed

3/4 cup sugar

1 egg, beaten

1/2 cup melted butter

Topping Ingredients:

1/3 cup packed brown sugar

1 tablespoon flour

1/8 teaspoon ground cinnamon

3 tablespoons butter

Directions:

Preheat oven to 375 degrees and grease a muffin tin.

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened.
Fill muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Spoon over muffins.
Bake for 18-20 minutes or until muffins are done. Cool in pan 10 minutes before removing to a wire rack.

Tip: I find it easier to make the topping by grating the butter with a grater before adding it to the sugar and flour mixture.