These are...amazing. And that's all I'm going to say. 
What you need:
- 1 1/2 c. flour
- 2 mashed bananas(or 3 small bananas)
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. salt
- 1 egg
- 3/4 c. sugar
- 1/3 c. butter
Add all the ingredients together and mix well.
Mix together 1/3 c. brown sugar, 1 T. flour, and 1 T. butter slightly softened.
Grease a muffin pan or fill with muffin liners. I used to be all about saving the money on the muffin liners and just greasing the pan but once I started using them I realized the difference they make!
Fill the muffin cups with the muffin batter.
Sprinkle the topping mixture on top. Each muffin will get a generous topping. Bake at 350F for 15-18 minutes or until a toothpick comes out clean.
Yum. You can smell these baking form the other end of the house. Guaranteed to get the family out of bed on these cold snowy mornings. 
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{ 15 comments… read them below or add one }
These look delicious and I am going to make them soon. I have a question though. When you say that liners make a a difference, what kind of difference are you referring to?
Thanks for a great site!
They make my muffins lighter and fluffier for some reason. When I don’t use them it seems like the muffins or cupcakes are more dense.
I think I read somewhere that using paper liners gives the batter something to cling to as it rises while baking. A greased pan, while (hopefully) releasing the cooked muffin, doesn’t allow the batter to stick to it and the batter stays more dense as it cooks. Makes sense to me, anyway.
I’m not sure. Logically it sounds right but for some reason I’ve always had better luck using liners.
SOUNDS LIKE A GREAT RECIPE. I’M EXCITED TO TRY IT. I save all bananas that turn too brown to eat (even the really brown ones!). I throw the whole thing into the freezer. Then at Christmas I use them to make banana bread & ship it to my dad as a gift he simply loves. To defrost them I pop the entire banana, still in the peel, into the microwave for 15-30 seconds. Then I cut off the top and sqeeze out the goey center. (Don’t worry about the brown marks on them – that’s normal). Then mash them up and include in your recipe. It makes it super sweet from the super ripe bananas. Try it, you’ll love it. I love that its free, because I would have tossed these bananas out.
These look yummy! I will put it on my list to make soon.
Hi,
I have a question. If I use Self-Rising Flour in place of All Purpose Flour, I would just leave out the baking powder, baking soda & salt, right? Also, was wondering if it really makes a difference which flour one uses.
Thanks!
I would guess that’s right but I’m not sure. I’ve never used self rising flour before. I think you’d just have to try it and see:)
You were right, Amazing! I substitued 1/2 cup of whole wheat flour and added 1/2 cup of flax meal. Thanks again!
Thank you! I’ve been staring at the 4 bananas on my counter and dreading the thought of making another loaf of banana bread.
I made them again this afternoon! So yummy!
But they’ll be gone before breakfast =)
I made them today with bananas I got for free! I added some chopped walnuts to the batter and to the crumble topping. Yummy! Thanks for sharing the recipe!!
Tried this recipe this morning. BEST…….MUFFINS……..EVER!!!! I have found my new favorite recipe. Thanks for sharing and I think I’ll Pin It too
these were so good!
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