Ingredients

Muffins
1 1/2 cups AP flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2-3 ripe bananas
2/3 cup sugar
1 tsp vanilla or your flavor of choice, maybe almond or bourbon?
1/2 cup melted butter
1/2 cup chopped pecans (or any nut you have on handy)
1/4 cup mini chocolate chips... 1/2 cup is a bit too chocolatey but you do what makes you happy.

Crunch Topping
1/3 cup brown sugar (packed)
2 tbsp flour
2 tbsp butter
2 tbsp oats (old fashioned or quick... Whatever you got)
1/3 cup chopped pecans

Directions

1. Preheat your oven to 375 degrees & line your tin with papers (or grease the pan if you're paperless).
2. In a medium size bowl, combine your dry ingredients well. Sift if you have the capabilities, if not then a good whisk will combine them.
3. In your stand mixer or a large bowl, combine your wet ingredients by first creating a fluffy sugar & butter mix and then adding your egg, then bananas, goodies & flavor.
4. Add your dry to the wet and mix until just combine to avoid your gluten build (this makes dense muffins, we'll keep that to the cookies.. maybe i'll publish a cookie version one day).
5. Evenly divide your batter to the tins, they do not rise all that much so you can get away with filling them 3/4 of the way. Any more and you'll risk an over flow.
6. Add your crumb topping! After baking these I realize the recipe may be too much crumble so adjust for what you're looking for.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Remember banana goodies tend to be moist so I let them relax a few more minutes after the toothpick came clean.
* These freeze beautifully for months, if you can make them last that long!