Delicious Banana Muffins..or I swear I'm never gonna get to sew again

I swear I will never get to sew again.  I cannot wait for December so I can graduate and sew again.  I try to sew, but it ends up sitting there because I have 59 million school papers and projects to do.  This week, I have to write 4 journal entries, a paper on a movie and interpersonal relationships (I'm fairly certain I'm going to write it on The Time Traveler's Wife...even though the book is so much better, I have to do a movie.), and finish a group project.  I swear group projects are what they make you do in hell....forEVER!

I think I'm swearing too much in this post. 

Well, to make myself feel somewhat "crafty" and I'm always cooking and baking for about 99% of our meals, I like to bake up new things, especially desserts.  My hubby is a banana lovin' man.  I swear if we go somewhere and they have some type of banana dessert, he will get it.  (The Cheesecake Factory's Fresh Banana Cream Cheesecake is sinfully delicious, and that's saying something since I don't even care for banana desserts.)  So...I had bananas about to go rotten and not much flour, so I made this recipe.  It makes exactly 12 regular-sized muffins.  It came out deliciously moist and so yummy.  I love the topping.  I'm thinking of trying it again, but leaving off the topping and making banana buttercream frosting.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

4 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup oil

Topping

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. Line muffin cups with papers.  In a large bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. In another bowl mix together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.  Bake in preheated oven for 18 to 20 minutes.  Sprinkle topping with 5 minutes left in the baking process. 

Topping: 

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 when there is 5 minutes left in the baking time.