Banana Muffins

This is a great way to get rid of over ripe bananas.  Who can finish a bunch of bananas before they become overripe?

I usually have everything else in the pantry or fridge anyway, so when I have too many bananas, I either turn it into banana bread or banana muffins.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

This recipe straight from Allrecipes.com, The only thing I did differently is in a small bowl, I added 3 tablespoons of butter cubed, 3 tablespoons, and 3 tablespoons of Quaker oats.  Mix this with a fork or fingers and sprinkle them over the muffins.  This gives them the sweet crumbly top.