The Muffin Trials

I have begun what I like to call "the food trials", which is to say, I decide to make a certain food and then I try a different recipe every time until I find the winner. Once I find 'the' recipe it goes into the (not-so)-secret recipe file to be made over and over again for all time. So now, I come to the conclusion of a muffin-trial. I am happy to report that I have found a Banana muffin recipe worthy of 'the vault'. These weren't just okay, they were fabulous and exactly what I wanted a banana muffin to be. (I added a 1/4 cup of sliced & toasted almonds to the topping.) You will never see a recipe from me on here unless it has risen from a trial. Enjoy!

1 1/2 cp all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 bananas, mashed 3/4 cp white sugar 1 egg, lightly beaten 1/3 cp butter, melted (or 1/3 cup oil) 1/3 cp packed brown sugar 2 TBS all-purpose flour 1/8 tsp ground cinnamon 1 TBS 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, white 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.