Too Yummy Not to Share!

This week has been beyond anything I can even explain. It has been crazy trying to get our house and yard ready for company on Saturday for Aiden and Adison's 4th birthday party. Plus they have been so focused on riding bike without training wheels, it is all I do every free moment is run behind them on the bike. They so want to keep up with big sister. Adison has mastered the bike, Aiden is doing well but not there yet....he still leans into it and falls over around corners. I have to give them both credit they don't give up and are not scared, what a switch to teaching Ashton. (I think we waited too long with her).

Today Aiden and I had time to ourselves so we decided to suprise my mom and dad with Banana Crumb Muffins, this is a new recipe I found and it has gone right into my favorites! We'll be making them again soon, maybe even tomorrow. So, I dug up an old Stampin Up Recipe Set I had and made a card to go with the muffins....nothing fancy, but it went over really well. I thought I would share the recipe with you.

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 white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
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.
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.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.