Banana Crumb Muffins

These muffins are delicious.  You want the bananas to only be mashed, not blended.  It's really important to only fold the wet and dry together just until you don't see any dry left.  That's what makes muffins moist and light.  If you stir the batter too much, they will be dry and heavy.

Recipe:

1 1/2 C flour (half soft whole wheat, half AP)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large ripe bananas, mashed (about 1 lb 11 oz)
3/4 C sugar or sucanut
1 egg, lightly beaten
1/3 C butter, melted

Topping:
1/3 C packed brown sugar
1 Tbs flour
1/8 tsp ground cinnamon
1 Tbs butter

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter and mix well. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Fold it all together just until all the dry ingredients are moistened. Fill greased or paper-lined muffin cups 3/4 full. Combine the first three topping ingredients and then cut in the butter until the mixture is crumbly. Sprinkle over muffins. Bake at 375°F for 15-20 minutes or just until muffins test barely done (don't overcook). Cool in pan 10 minutes before removing to a wire rack. Makes about 1 dozen or a few more.