The Best Banana Muffins Ever

These may be my most favorite muffins to date. Yup, I said it. They are sweet without being overly so, and can act as your breakfast, mid-morning/afternoon snack, or even your dessert. Needless to say, these little guys don't last very long in the Lewis household. This was my second time making them, and I fell more in love with them than before. Point is -- TRY THEM OUT. You probably have everything you need in your kitchen. Those are my favorite things to make.

For the muffins:
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3-4 ripe bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten (simply crack the egg in a small bowl and mix the yolk and egg white together first before combing with the rest of the ingredients)
1 tsp. vanilla
1/3 cup canola or vegetable oil
1 cup semi-sweet chocolate chips

For the crumb topping:
1/3 cup packed brown sugar
2 Tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 Tbsp. butter

Directions:

1. Preheat oven to 375 F. Lightly grease a muffin tin.

2. In a large bowl, mix together 1 1/2 cups flour (the all-purpose and whole wheat flour), baking soda, baking powder and salt. In another bowl, beat together mashed bananas, sugar, egg, vanilla and canola/vegetable oil. Stir the banana mixture into the flour mixture just until moistened. Stir in the chocolate chips. Spoon batter into prepared muffin tin. (I have found this recipe makes 11 perfectly-sized muffins :)

3. In a small bowl, mix together brown sugar, 2 Tbsp. flour and cinnamon. Cut in 2 Tbsp butter until mixture resembles course cornmeal. (I used my hands to thoroughly integrate the butter into the sugar/flour mixture)

Sprinkle topping over muffins.

4. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

*Adapted from A Hint of Honey