Recipe courtesy of Pam's Midwest Kitchen Korner



1/2 cup all-purpose flour

1/4 cup sugar

1 teaspoon cinnamon

4 tablespoons (1/2 stick) butter, room temperature


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 large, ripe bananas, mashed

3/4 cup sugar

1 teaspoon banana extract*

1 egg, slightly beaten

1/3 cup butter, melted


Preheat oven to 375°.

For the topping, in a medium bowl, mix flour, sugar and cinnamon.

Add butter and mix with a pastry cutter or fork until crumbly, set aside.

For the muffins, in large bowl, combine dry ingredients, set aside.

In another bowl, combine mashed bananas, sugar, banana extract, egg and butter; mix well.  Stir into dry ingredients just until moistened.

Fill greased or paper muffin cups two-thirds full.  Using hands, arrange coarse, pea-sized crumbs over muffin batter.

Bake at 375° for 16 to 20 minutes until muffins test done with a cake tester or toothpick.  Cool in pan 10 minutes before removing to a wire rack.

*Banana extract boosts the banana flavor, use vanilla extract, if you prefer.