I fell upon this recipe by accident, but trust me, it's a keeper!
About a week ago, Amal's school organized a bazaar to fundraise so they would have enough money to help a school in the Puncak area which had problems with their water installation. So the kids decided they would cook something and sell it at school the next day. Since all I had at home was bananas, flour, sugar, eggs and muffin tins, I thought I'd browse for a banana muffin recipe and that'll be that. What came out was this delicious banana muffin with a brown sugar-cinnamon crumble topping. Delicious! 
So here you go, I'm sharing the recipe, which I should precise is not my recipe but you have to try it out:


  • (makes 9-10 muffins)


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas (Sunpride), ripe and mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted (or you can replace with oil)

For the crumble:
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. 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.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.