Crumb Topped Butterscotch Banana Muffins

On Friday morning my sister, who was off from work that day, kept texting me, going on and on about the amazing banana muffins she was whipping up with the over ripe bananas we had sitting on the kitchen counter.

Now I love muffins, but I am not a big fan of banana anything. But she kept on telling me about how yummy they were so I finally gave in and tried them, and you know what? They were amazing! I think it had something to do with the butterscotch chips. It still tasted like banana, but it wasn't too much. I figured I would share the recipe for all the other peeps out there that don't usually go for banana.

Ingredients

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 large ripe bananas, mashed

1/2 of an 11 oz bag of butterscotch chips

3/4 cup sugar

 (you can use 1/2 cup if you you prefer your muffins less sweet)

1 egg, lightly beaten

1/3 cup butter, melted

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

Topping

1/3 cup packed brown sugar
(you can use 1/2 cup if you prefer less sugar)

1 tablespoon flour

1/8 teaspoon cinnamon, to taste

1 tablespoon cold butter

1/4 cup nuts, chopped (optional)

1/4 cup of oats

Directions

In a large bowl, mix the flour, baking soda, baking powder, and salt and cinnamon. 

Mix bananas, sugar, egg and melted butter and vanilla.

Stir into dry mixture just until moistened.

Fold in in butterscotch chips.

Fill muffin cups 3/4 full.

Combine brown sugar, flour, oats, chopped nuts and cinnamon for the topping.

Cut in cold butter until crumbly.

Sprinkle over muffins.

Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.

Cool in pan for 10 minutes.

Recipe makes about 12 muffins

This recipe was adapted from Crumb Topped Banana Muffins from Food.com