Banana Pecan Crumb Muffins
Banana Pecan Crumb Muffins requires around 45 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 241 calories, 3g of protein, and 12g of fat per serving. This recipe serves 14. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 58 people found this recipe to be scrumptious and satisfying. A few people really liked this side dish. It is brought to you by Love and Olive Oil. Head to the store and pick up ground cinnamon, flour, flour, and a few other things to make it today. Overall, this recipe earns a not so tremendous spoonacular score of 23%. If you like this recipe, take a look at these similar recipes: Caramelized Banana Muffins with Cinnamon Pecan Crumb Topping, Pear-Pecan Crumb Muffins, and Banana Crumb Muffins.
Servings: 14
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon baking powder
1 teaspoon baking soda
2 very ripe bananas, mashed (2/3 cup mashed)
1/3 cup buttermilk
1 large egg
1/3 cup all-purpose flour
1 1/2 cups (7 ounces) all-purpose flour
1/8 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
1/3 cup packed light brown sugar
2/3 cup packed light brown sugar
1/3 cup coarsely chopped pecans
1/2 cup (2 ounces) coarsely chopped pecans
1/4 teaspoon salt
pinch salt
2 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, melted and cooled to lukewarm
1 teaspoon vanilla extract
Equipment:
muffin tray
oven
microwave
sauce pan
whisk
bowl
muffin liners
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Melt butter gently in microwave or in a saucepan. You can melt a full stick altogether, and separate out 2 tablespoons for the crumb topping. Let cool slightly to lukewarm. In a bowl, whisk or sift together flour, baking soda, baking powder, salt and cinnamon. Set aside. Mash banana in a medium bowl until fairly smooth (the riper your banana, the easier this will be). Add sugar and whisk to combine. Whisk in egg, followed by vanilla and buttermilk. Add 6 tablespoons of lukewarm melted butter and whisk until incorporated. Pour wet ingredients into bowl with dry ingredients, and whisk until almost incorporated, being sure to scrape the sides and bottom of the bowl to incorporate any flour sticking there. Add chopped pecans and fold until evenly distributed and no streaks of dry flour remain. Spoon into prepared muffin cups, using a scant 1/4 cup of batter per cup (each cup should be no more than 2/3 full). I find a large cookie scoop works perfectly here: scrape off excess batter so each scoop is perfectly level. For crumb topping, whisk flour, sugar, cinnamon and salt. Drizzle in melted butter and mix with a fork until evenly moistened and crumbly. Add pecans and mix with your hands, pressing some of the mixture together to form various sized pieces. Crumble about 1 tablespoon on top of each muffin. Bake for 22 to 24 minutes or until puffed and golden brown, and a toothpick inserted into the center comes out cleanly. Place on a wire rack to cool. Muffins will keep in an airtight container for up to 3 days.
Step by step:
1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
2. Melt butter gently in microwave or in a saucepan. You can melt a full stick altogether, and separate out 2 tablespoons for the crumb topping.
3. Let cool slightly to lukewarm.
4. In a bowl, whisk or sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
5. Mash banana in a medium bowl until fairly smooth (the riper your banana, the easier this will be).
6. Add sugar and whisk to combine.
7. Whisk in egg, followed by vanilla and buttermilk.
8. Add 6 tablespoons of lukewarm melted butter and whisk until incorporated.
9. Pour wet ingredients into bowl with dry ingredients, and whisk until almost incorporated, being sure to scrape the sides and bottom of the bowl to incorporate any flour sticking there.
10. Add chopped pecans and fold until evenly distributed and no streaks of dry flour remain.
11. Spoon into prepared muffin cups, using a scant 1/4 cup of batter per cup (each cup should be no more than 2/3 full). I find a large cookie scoop works perfectly here: scrape off excess batter so each scoop is perfectly level.
12. For crumb topping, whisk flour, sugar, cinnamon and salt.
13. Drizzle in melted butter and mix with a fork until evenly moistened and crumbly.
14. Add pecans and mix with your hands, pressing some of the mixture together to form various sized pieces. Crumble about 1 tablespoon on top of each muffin.
15. Bake for 22 to 24 minutes or until puffed and golden brown, and a toothpick inserted into the center comes out cleanly.
16. Place on a wire rack to cool.
17. Muffins will keep in an airtight container for up to 3 days.
Nutrition Information:
covered percent of daily need
