High Altitude Banana Crumb Muffins

As a recent transplant to Colorado, I am working on converting all my recipes to work at High Altitudes. This is my attempt at Banana Crumb Muffins. Enjoy.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon nutmeg
• 3⁄4 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 3  bananas, mashed
• 1⁄2 cup white sugar
• 1⁄4 cup brown sugar
• 1  eggs, lightly beaten or 1⁄4 cup Egg Beaters egg substitute
• 1⁄3 cup canola oil or 1⁄3 cup butter, melted
• 1  teaspoon vanilla extract

• Topping

• 1⁄3 cup  packed brown sugar
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon ground cinnamon
• 1  tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 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, vanilla & melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon & nutmeg. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.