Breakfast
Banana Crunch Muffins
Banana Crunch Muffins
6
These muffins are a delicious way to use those over-ripe bananas.
Nutritional information per muffin: Calories 364 (50% from fat)
carb. 41g
pro. 5g
fat 21g
sat. fat 4g
chol. 47mg
sod. 274mg
calc. 42mg
fiber 2g
carb. 41g
pro. 5g
fat 21g
sat. fat 4g
chol. 47mg
sod. 274mg
calc. 42mg
fiber 2g
Ingredients
- Cooking spray
Crumb topping:
- ¼ cup unbleached, all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- ¼ cup pecans, toasted and chopped
- Pinch kosher salt
Muffin batter:
- 1 cup unbleached, all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 small, ripe banana, mashed
- ¼ cup packed light brown sugar
- ¼ cup whole milk
- ¼ cup vegetable oil
- 1 large egg, slightly beaten
- ¼ cup pecans, toasted and chopped
Preparation
- Lightly coat a standard 6-cup muffin pan with cooking spray.
- Prepare the crumb topping: In a small bowl, mix the ingredients for the topping together with a fork; reserve.
- Make the muffin batter: Stir together the flour, baking powder, salt and cinnamon in a small bowl. In a medium bowl, using a handmixer on medium speed, mix the banana, brown sugar, milk, oil and egg together until well blended. Add the dry ingredients and nuts and mix on low until just combined.
- Spoon evenly into prepared muffin cups and top with the crumb topping.
- Adjust the rack to position 1 and preheat by selecting Bake with Convection at 400°F for 15 minutes. When the oven beeps to signal that it is preheated, put muffins in. Start checking the muffins at 12 minutes so that the crumb top does not get too dark. Muffins are done when evenly golden and a cake tester comes out clean when muffin
is pierced.
