Banana crumb muffins

I made these muffins for brunch with friends this weekend. They were some of the tastiest muffins I've ever had, and everyone loved them! Definitely make these if you have some old bananas laying around. PS-- since there is only 1 egg in this recipe, you could easily make them vegan by using egg substitute, and using vegan butter instead of regular (I almost always use Earth Balance anyway).

INGREDIENTS: 

1 1/2 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 ripe bananas, mashed

1 egg

1/2 cup white sugar

1/4 cup packed brown sugar

1/3 cup butter, melted

1 tsp vanilla

For the topping: 

1/3 cup packed brown sugar

2 Tbsp flour

1/8 tsp ground cinnamon

1 Tbsp butter (room temperature)

DIRECTIONS: 

1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 C flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 

3. In a small bowl, mix together brown sugar, 2 Tbsp flour and cinnamon. Cut in 1 Tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of muffin comes out clean. 

The topping will bake into the muffins, adding a crunchy-cinnamon deliciousness to the moist banana muffins. Perfect for breakfast, or anytime really :)

The delicious finished product!