Tasty Tuesday--Banana Muffins with Crumb Topping

Sorry I'm so late in getting this posted.  Time is just getting away from me this last week or so.  Thanks to everyone who has wished my mom a speedy recovery.  She is still in the hospital, but is improving and will hopefully go home in the next day or so.

I changed this recipe a little.  I used some Virgin Coconut Oil in place of the butter.

If you don't have Coconut Oil, just replace it with butter throughout the recipe.  If you would like to try Coconut Oil click on any of the links and it will take you to the Tropical Traditions web site.

INGREDIENTS:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup Virgin Coconut Oil, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon Virgin Coconut Oil
1/2 cup chopped pecans (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted coconut oil. Stir the banana mixture into the flour mixture just until moistened. 
   
3. Stir in nuts.
   
4. Spoon batter into prepared muffin cups.
   
5. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon coconut oil until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
   
6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
   

Yum, yum--Enjoy!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.