Banana Crumb Muffins

I'm always looking for ways to use bananas. Once they start getting too ripe, I throw them in the freezer to wait for me until I have the time to make some banana bread. This time I decided to do something just a little different. These muffins are delicious! Light and moist, with a crunchy topping. I used frozen bananas for this, so if you have any in your freezer, thaw and use just like fresh bananas. I put them in a colander to drain the excess liquid, then peel and use right away.
These muffins would make a great addition to your Sunday brunch menu!

1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/3 cup vegetable or canola oil
1 tsp. vanilla extract

Topping:
1/3 cup brown sugar
2 T all-purpose flour
1/4 tsp. ground cinnamon
1 T butter

Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or use liners.
In a large bowl, whisk together the 1 1/2 cups flour, baking soda, baking powder, nutmeg, cinnamon and salt.
In another bowl, beat together bananas, sugars, egg, oil and vanilla. Add the flour mixture to the banana mixture and continue beating just until moistened.
Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Makes 12 muffins.