I'm seriously not kidding. I've made these muffins at least 5 times in the last month and a half. You can add chocolate chips if you'd like to take it to another level... a chocolatier one. OH, and they're dairy free!
Here's the recipe:
1 1/2 C AP flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1 lightly beaten egg
3 mashed bananas
1/2 C white sugar
1/4 C brown sugar
1 tsp vanilla
1/3 C melted coconut oil (or oil of your choice)
Combine dry and wet ingredients in separate bowls, then add dry to wet slowly. (I only use a wisk for this recipe, nothing fancy!) - Here's where you would introduce chocolate chips, or pecans, or whatever...
Fill lined (or greased) muffin tins about 2/3 full. This recipe yields about 12 muffins.
For the topping:
1/3 C Demerara or Turbano sugar (you can use regular brown sugar, but I like the crunchy texture of the crystals)
2 Tbsp AP flour
1/4 tsp cinnamon
1 Tbsp butter (I used a dairy free/soy free version by earthbalance)
(I threw some mini chocolate chips into the topping with my chocolate chip version)
Cut butter into sugar/flour/cinnamon mixture and spoon over muffin mix. Bake at 375 F for 18-20 minutes.
This recipe was adaptred from this original recipe