If you’re like me, every week you buy bananas and by the end of the week you see this on your counter…..

Last year I was complaining about this same issue when I made Banana Bars.  So this is an ongoing problem at my house.  But when you have a recipe this good it’s not really a problem.   This muffin is so moist and light with just the right amount of crumb topping to complement the banana taste.  You will find yourself letting a few bananas brown just to make this recipe.

And with Easter quickly approaching you may want to make this muffin for your Easter brunch.  So let’s embrace the brown bananas and get started on this wonderful muffin recipe. 

Start by preheating your oven to 350 degrees. Then mix the 3/4 cup of flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt in a bowl.

Smash the bananas on a plate with a fork.

Then in a bowl mix the 2 smashed bananas, 1/2 cup of sugar, 1 egg, and 3 tablespoons of melted butter.

Slowly mix the banana mixture into the flour mixture stirring until everything is combined.

Spoon the batter into a greased muffin pan equally.  This recipe makes 6 full-sized muffins.

Now you need to make the streusel topping.  Start by combining 1 tablespoon of flour, 1/4 teaspoon of cinnamon, and 3 tablespoons of brown sugar.  Then cut in 1 tablespoon of slightly softened butter.

Add streusel to the top of each muffin.

Bake in the 350 degree oven for 25-27 minutes.

So now you have a great recipe to use up those brown bananas. Enjoy.

Adapted from Brooklyn Farm Girl