Crunchy Crumb Banana Muffins

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at www.samtanskitchen.com. You can also follow Sam on Instagram, Facebook and Twitter. Thank you!

Banana muffins with a difference. Thrown together by hand in a matter of minutes, this is one of my favourite ways to turn overripe fruit into a moist, cinnamon-y treat.

*Makes 8 very large or 12 medium muffins*

Sift together in a large bowl:

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Dash of mixed spice/cinnamon

Combine in a separate bowl and then fold into flour mix until just moistened:

3 large very ripe bananas, mashed

1/2 cup sugar (white or brown both work)

1 egg, lightly beaten

1/3 cup melted butter/oil

Dash of vanilla extract

Optional: stir in some chopped pecans/walnuts if desired.

Line muffin pan with paper cases and spoon batter in until 2/3 full.

Cinnamon Crumb Topping

Mix together:

1/3 cup brown sugar

2 tbsp flour

1/4 tsp cinnamon

Cut in 1 tbsp butter using a two butter knives or a fork until the mix resembles a coarse, crumbly cornmeal. Sprinkle generously over muffins before baking.

Bake at 190C for 20-30 minutes until golden brown/skewer comes out clean.