Banana Crunch Muffins

Yield: 12 Muffins


For topping

  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp. cold butter
  • 1/4 cup chopped  pecans

For muffin

  • 2 cups all  purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 cup cold butter
  • 1 cup mashed banana ( 3 medium)
  • 1/3 cup milk
  • 1 egg

Preparation :

Preheat oven to 375° F . Grease twelve 2  1/2 inch muffin cups or line with paper bake cups, set aside. For topping, in a small bowl stir together the 1/4 cup flour and the 1/4 cup granulated sugar. Using a pastry blender, cut in the 2 tbsp. of butter until the mixture resembles coarse crumbs. Stir in pecans; set aside.

In a medium bowl stir together the 2 cups flour, the 1/2 cup granulated sugar, the brown sugar, baking soda, salt cinnamon and nutmeg. using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the centre of the  flour mixture and set aside.

In a small bowl beat egg with a fork; stir in banana and milk. Add egg mixture to flour mixture all at once; stir just until moistened. Spoon batter in to the prepared muffin cups, filling each three-fourths full. Sprinkle topping evenly over batter.

Bake in the preheated oven for 16 – 18 minutes or until golden and a wooden toothpick inserted in the centres comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm.

VEGAN option: Remove egg and Increase the quantity of milk to 1/2 cup

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