(Makes 6 - Recipe may be doubled)
l cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup margarine or butter (1/2 stick)
6 Tablespoons brown sugar
1 teaspoon vanilla
2 very ripe mashed bananas (no more than 3/4 cup)
Preheat oven to 350 F. Grease muffin cups. Combine flour, baking powder and salt in a bowl. In another bowl cream butter, sugar, and vanilla until smooth. Beat in egg. Stir in mashed bananas. Stir dry ingredients into banana mixture just until flour disappears. (Over mixing will cause tunnels in the muffins.) Spoon batter into 6 muffin cups. Sprinkle tops with Crumb Topping. Bake 18 - 22 minutes, depending on pan size.
3/4 cup flour
1/4 cup oatmeal
1/4 cup brown sugar
2 Tablespoons margarine or butter.
Sprinkle over muffins before baking. Store remainder of crumb topping in refrigerator. Muffins may be stored for up to 3 weeks in rigid container in freezer. Thaw 3-4 hours or overnight loosely covered (so they won't sweat and become soggy) at room temperature.
Tropical Fruit Variation:
Stir into flour mixture 1/2 cup of dried pineapple, or dry tropical fruit mixture, chopped