These are pretty spectacular muffins and your guests (or those you’re trying to impress!) won’t think that you’ve just made them to use up the banana’s that have been rotting in the fruit bowl for a while. The crumbly topping gives a great texture. Sure to be a hit with everyone!

Serve with tea or coffee and fresh fruit (either in bed or out). Makes approx. 12 muffins

Muffin Batter

1 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

4 bananas, mashed

1/2 cup honey

1 egg, lightly beaten

1/3 cup melted butter

1/4 cup packed brown sugar

1/2 tspn ground cinnamon

1/2 tspn nutmeg

Crumb Topping

1 tablespoon butter

2 tbsp all-purpose flour

2 tbsp brown sugar

pinch of cinnamon and nutmeg

Preheat oven to 190 degrees C. Lightly grease 10-12 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, nutmeg, cinnamon, baking soda and baking powder. In a separate bowl, beat together bananas, sugar, honey, egg and melted butter. Stir the banana mixture into the flour mixture. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Enjoy warm or allow to cool on a rack and keep in an airtight container.