Topping:
½ cup all-purpose flour
¼ cup sugar
1 t. cinnamon
4 T. butter, room temperature

Muffins:
1½ cups all-purpose flour
1 t. baking soda
1 t. baking powder
½ t. salt
3 large ripe bananas, mashed
¾ cup sugar
1 egg, slightly beaten
⅓ cup melted butter

Mix together topping ingredients and set aside while you prepare the muffin batter. For the muffins: In a large bowl, combine dry ingredients and set aside. In another bowl, combine the bananas, sugar, egg and melted butter. Mix well. Stir the dry ingredients just until moistened. Fill muffin cups ⅔ full. Do not use paper muffin cups. Using hands, arrange coarse pea-size crumbs of the topping over the muffin batter. Bake at 375 F for 18-20 minutes. Cool in pan for 10 minutes before removing to a wire rack.
Cook’s note: These freeze well in individual freezer bags. Take them out of the freezer the night before for a quick breakfast in the morning.

Recipe courtesy of Patricia Hall, New Salisbury, Indiana