Banana Crumble Muffins

I need some color to lighten up this grey Sunday. Although, every now and then, it seems as if the sun may break through the clouds. We'll see... Anyway, these banana muffins topped with cinnamon crumble totally made my day! Well, it's all about crumble here lately, but who could ever get enough of that?

Did you know that you can freeze bananas? So next time you have some overripe bananas lying around in your fruit basket and don't want to eat them anymore, peel, cut them into pieces, put in a bag and freeze. You can't eat them anymore after defrosting, BUT you can use them for baking! I got Yvette van Boven's new book last Friday and when it came to deciding which recipe to try first, I immediately went for this one since I remembered I had some bananas in my freezer. 

Recipe
(from Yvette van Boven's Home Made - Sommer)

for the muffin dough:
3 ripe bananas
150g sugar
1 egg, beaten
75g melted butter
200g flour
2 teaspoons baking powder
1 pinch of salt

for the crumble:
75g brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon cold butter

Preheat the oven to 180°C and line a muffin tray with paper cases (the recipe makes 12 muffins).

In a bowl, mash the bananas with a fork. Add sugar, egg and melted butter and beat with an electric hand mixer until fluffy. Add the flour, salt and baking powder and beat until well combined. Fill the dough into your prepared muffin cases.

In a bowl, combine all the ingredients for the crumble and rub with your fingers until you have a crumbly mass. Spread on top of your muffins. Bake for about 20 minutes, until a skewer inserted comes out clean.