The best time to check is half-way through the baking and when the food starts to smell, you know that it's almost done and time for you to watch it. Frequent opening of the oven while baking may affect the result because every time the oven door is opened, you lose heat. Just take peak on the oven window and you'll know.Oven temperature varies so I suggest to check the muffins not the time.
But feel free to double the quantity if you want. Using the same amount of ingredients you can make 6 large or 8 medium-sized muffins. You can easily freeze these muffins for 2 months and thaw in the refrigerator whenever required.
In a small bowl combine brown sugar, all-purpose flour and cinnamon powder.
Transfer and divide the mixture to the prepared pan.Stir to combine then add the mashed bananas. Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 20 minutes or until tests done with a toothpick. Cut the 1 tablespoon of cold butter into the mixture until it’s crumbly. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a medium bowl combine the brown sugar,flour,and cinnamon together.Preheat oven to 350F/176C. Line a 6-cavity jumbo muffin pan or 12-cavity standard pan with muffin liners.