Banana Crumb Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup Agave Nectar

1 egg, lightly beaten

Directions

Preheat oven to 375 degrees F (190 degrees C). Line muffin tin with muffin liners or line 12 muffin cups with muffin papers. In a large bowl, mix together 1 1/2 cups all purpose flour, baking powder, baking soda, and salt. In another smaller bowl, beat together the mashed bananas, Agave Nectar, egg, and melted butter. Stir the banana mixture into the flour mixture and stir until just moistened. Spoon banana muffin batter into prepared muffin tin. Set aside.

In a small bowl, mix together the Splenda, 2 tablespoons flour, and cinnamon. Cut in the tablespoon of unsalted butter until mixture resembles coarse cornmeal or pie crust dough. An alternative if you don't want to use Splenda is 1/3 cup of Agave nectar but use 3 1/2 tablespoon of flour. Sprinkle the crumb topping over muffins.

Bake in preheated oven for 20 minutes or until a toothpick inserted into center of a muffin comes out clean. Cool on a wire rack.

These banana muffins are different than your average banana muffin recipe because of the delicious crumb topping. It gives a little bit of crunchiness. Enjoy!

1/3 cup unsalted butter, melted

1/3 cup Splenda

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon unsalted butter