3/4 cup white sugar
3/4 cup brown sugar
2 eggs, lightly beaten
1 stick butter, melted
4 ripe bananas
1-8 oz can crushed pineapple, well drained
1/2 cup rum
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, cold, cut in small cubes
1/3 cup flour
1/2 cup sugar
2 teaspoons cinnamon
Pre heat oven to 375, line muffin tins with papers
In a large bowl cream white sugar, brown sugar, eggs, and melted butter until creamy. Add bananas, pineapple, rum and vanilla. Stir until combined.
In another bowl, whisk together 3 c. flour, baking soda, baking powder and salt.
Add the flour mixture to the banana mixture stirring by hand until just combined. Do not overmix.
Add batter to muffin tins. A ice cream scoop works great to scoop it out.
In a small bowl, combine 1/2 c. sugar, 1/3 c. flour and cinnamon. Use a fork to cut in 3 Tblsp cold butter untl mixture resembles course crumbs.
Sprinke crumbs over muffins
Bake for 18-20 minutes