INGREDIENTS

  • 1 1/2 cups all-purpose flour or
  • 1 2/3 cups freshly ground soft wheat flour or oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large ripe bananas , mashed
  • 3/4 cup sugar
  • 1 egg , lightly beaten
  • 1/2 cup butter or margarine , melted

    • TOPPING

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold butter or margarine

DIRECTIONS

  1. In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well.
  2. Stir into dry ingredients just until moistened.
  3. Fill greased or paper-lined muffin cups three-fourths full.
  4. Combine the first three topping ingredients; cut in butter until crumbly.
  5. Sprinkle over muffins.
  6. Bake at 375 for 18-20 minutes or until muffins test done.
  7. Cool in pan 10 minutes before removing to a wire rack.
  8. Yield: about 1 dozen.
  9. **PLEASE NOTE**.
  10. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.