Sometimes cereal for breakfast gets old…in my opinion anyway. My husband eats cereal every morning without fail and without complaints of boredom. However, when bananas gets all black and mushy, the only option you have is to bake with them. I have a tried and true recipe for banana bread with pecans and coconut that is incredible, but it doesn’t bake very well as muffins for some reason. I found this recipe on allrecipes and just changed it by adding half a cup of chopped pecans. The recipe yeilds a perfect dozen muffins. My house smelled so wonderful yesterday even after they were packed away. These muffins are easy and pretty good. I recommend halving them, spreading some butter on each half and toasting them in the toaster oven or regular oven. I love the crisp edges you get by warming them this way. The cinnamon crumb topping is a nice addition to these muffins. Enjoy!
Photo and Recipe courtesy of Allrecpies.com
|1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
3/4 cup white sugar
|1 egg, lightly beaten
1/3 cup butter, melted
½ cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1-2 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Stir in pecans. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.