Banana Crumb Muffins

When bananas become overripe, I stick them in the freezer until I find a recipe in which to use them.  I know it is recommended to follow a recipe the first time you try it and then making changes to it later.  However, I made changes the first time, and I was pleasantly surprised at how good the muffins turned out.  I substituted 1/3 cup of butter for 1/3 cup of applesauce to cut out some fat and used 1.5 cups of whole wheat flour instead of 1.5 cups all-purpose to add fiber.  The muffins are very moist and delicious.  Tell me what you think!

Banana Crumb Muffin Recipe

Ingredients

1.5 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup apple sauce

1/3 cup packed light brown sugar
2 Tbsp whole wheat flour
1/8 tsp ground cinnamon
1/2 Tbsp butter

Directions

1. Preheat oven to 375 degrees F.  Line 12 muffin cups with muffin papers.
2. In large bowl, mix together the 1.5 cups flour, baking soda, baking powder, and salt.  In another bowl, beat together bananas, sugar, eggs, and applesauce.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.
3. In small bowl, mix together brown sugar, 2 Tbsp flour, cinnamon, and butter.  Mix well and sprinkle topping over muffins.
4. Bake in preheated oven for 18-20 minutes or until golden brown.

Nutrition Information: Serving (1 muffin): 156 calories, 36 g carbohydrates, 1 g fat, 3 g protein