Banana Crumb Muffins

I don't know about you, but my family is pretty picky when it comes to eating fresh bananas.  They have to be just barely under ripe for us to eat them.  Because they seem to ripen so darn fast, that gives us about a day when they're the prefect ripeness for us to eat.  That means that we end up with more overripe bananas than I'd like.  Sometimes they ripen past the point we like them before we even realize they're ripe!  Solution?  These Banana Crumb Muffins.  

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg
1/3 cup butter, melted

Crumb Topping:

1/3 cup brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter, softened

In a small bowl, combine flour, baking soda, baking powder and salt; set aside.  In a large bowl combine mashed bananas, sugar, egg, and melted butter; mix well.  Add dry ingredients and stir just until moistened.  Grease or line a 12-count muffin tin and divide batter between the cups.  To make the crumb topping, combine brown sugar, flour and cinnamon.  Cut in the butter until it looks about like corn meal.  Sprinkle the crumb topping over the muffins and bake at 375 for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Recipe from Allrecipes.