Banana Nut Muffins
A moist and flavorful banana muffin with the addition of pecans and a nut crunch topping.
Equipment
- 1 12 muffin tin *I use silicon, but you can use well oiled metal pan or liners.
Ingredients
For the Muffin base:
- 3 large Bananas, ripe (mashed)
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¾ cup chopped pecans *or nut of choice
For the topping:
- ¾ cups chopped pecans * or nut of choice
- 2 Tbsp brown sugar
- 1 Tbsp melted butter
Instructions
- Preheat oven to 350℉
- Prepare your pan with non stick cooking spray or butter (or paper liners)
- In a large bowl, mash the bananas with a fork and add in the ¾ cup granulated sugar and the egg and stir until well blended.
- Add in the ⅓ cup vegetable oil and mix well then add the 1½ cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, ½ tsp cinnamon and ¾ cup chopped pecans and mix to just combine. (avoid over mixing).
- In a separate small bowl, combine the second ¾ cups chopped pecans, the 2 Tbsp brown sugar and the 1 Tbsp melted butter until the nuts are coated.
- Using a scoop, fill each muffin cup to about 2/3 full then spoon some of the nut topping on each, until you use up all of the topping.
- Bake for 20-23 minutes , or until the muffins are a light golden brown on the top edges and a toothpick or testing probe comes out clean.
- Remove from the oven and let them rest in the muffin tin for 5 minutes before removing them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
For a low fat version, substitute applesauce for the vegetable oil.