• Preheat oven to 350 degrees Fahrenheit. 
• In a medium bowl sift all dry ingredients together, minus 2 tablespoons of flour.
• In a large bowl mash bananas together. Once mashed add in sugar, vanilla, egg, orange extract and melted butter together. Slowly fold in dry ingredients. 
• In a small bowl coat cranberries with flour. Add cranberries to muffin mixture and gently fold to cover.
• Put ¼ cup of muffin mix into a well-greased cupcake pan.
• Top muffins with an even layer of crumble and bake for 25-30 minutes, or until muffins are slightly golden brown and the center is cooked through.
• Remove muffins from the oven and allow to cool for 5 minutes (or until cool enough to safely transfer to a cooling rack). Once cooled to the touch, transfer to a cooling rack and allow to sit for 10 minutes before drizzling glaze over each muffin evenly.

Crumble Directions

• Add all ingredients into a bowl, and for best results, use clean dry hands to gently mix ingredients together and only mix until mixture becomes crumbly (DO NOT OVERMIX).

Glaze Directions

• In a bowl add in sugar, butter, and extract. Whisk together and slowly add in milk, little by little until you reach desired consistency (for these muffins, you want it on the thicker side).