Chocolate Chip Banana Crumb Muffins {recipe}

Sometimes I really enjoy just going grocery shopping by myself.. sometimes it's my 'me' time.  But most times we all go together (which I also enjoy) -- I do the 'real' grocery shopping and my husband totes around the baby and puts things in the cart while I'm not looking.  :)  My husband decided to put 15 bananas in the cart last week (I may be exaggerating a bit, but it was a lot of bananas).  Well, of course, they didn't all get eaten before they turned black.  I don't like to waste food.. and they were still perfectly good for baking.. but I really didn't want to make banana bread, which seems to be a 'go-to' food for black bananas.  I came across a recipe for Banana Crumb Muffins... my husband gets all the credit for adding the chocolate chips.  ;)

These are so good.  The crumb topping.. the chocolate and banana.. it's dense and moist.  Yep, you should make these the next time you have a black banana sitting on your counter top!

Chocolate Chip Banana Crumb Muffins
recipe from Taste of Home

• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1 cup chocolate chips
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 1/8 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tablespoon butter

 

Preheat oven to 375 F.  Lightly grease 10 muffin cups (I used 12), or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened.  Gently stir in chocolate chips. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.