Banana Chocolate Crumb Muffins

Did you see those bananas peeking into the picture of the Tomato & Spinach Pasta Toss from Monday? I needed to use them up so I made a version of these muffins from Delish this morning. They were definitely tasty! Her picture looks so much more yummy than mine, so go check them out!

I had to modify the recipe a tiny bit because I only had 2 bananas, and also Joel doesn't like chocolate chips very much. So instead I used half the amount of chocolate chips and sprinkled them on top of half of the muffins only. Also, somehow my crumb topping didn't have the consistency of coarse cornmeal like hers did, so I don't know what I did wrong, but it still tasted good! Below is what I actually did. Check the link above to see the original recipe.

2 Bananas, mashed
1/4 cup Butter, melted
1 1/2 cup All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 cup Walnuts, chopped (*I added this)

Crumb Topping:
3 tablespoons Brown Sugar
1 tablespoon All-Purpose Flour
1 tablespoon Butter
1/4 cup Chocolate Chips

Grease a muffin tin. In a large mixing bowl, using a wooden spoon, mix melted butter with the mashed bananas. Mix in the granulated sugar, egg, and vanilla. Add baking soda, baking powder, and salt into the mixture. Add the flour and mix until incorporated. Stir in the chopped walnuts. Spoon the batter into the muffin tin-I used an ice cream scoop to make each of the 12 muffins the same size.

For the crumb topping:
In a small bowl, mix together the brown sugar and flour. Cut in the 1 tablespoon of butter until the mixture resembles coarse cornmeal. (This is where my crumb topping went wrong-mine was more clumpy). Sprinkle the topping over the muffins. Sprinkle some chocolate chips on top of each of the muffins too.

Bake in a preheated 350 degree oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.