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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{ 6 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.
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:)