Perhaps it’s just my bananas, but it seems like the skin of bananas brown so quickly, and for me, it’s like a race to eat them before they go bad. A girl can only consume so much potassium in a week from bananas alone. Luckily Ben and I love any baked good that has this yellow-skinned fruit in it. Now, I could never out-bake Ben’s grandmother when it comes to banana bread – believe me, I’ve tried – but I can surely come up with my own banana-y treat that can knock your socks off. And so here it is: Banana Crumb Muffins. The banana-filled muffin is spiced with just a bit of nutmeg to give it that feel of Fall warmth that is always so nice and the kicker is the crumble topping that has the addition of pecans instead of walnuts which makes it almost taste like pecan praline on top. I pat myself on the back for changing out the nuts…it made a huge difference that I could smell right when I opened the oven door.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3 bananas, mashed
- 1 1/2 cups packed light brown sugar
- 1 egg
- 1/3 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3/4 cup pecans, chopped
- 4 tbsp unsalted butter softened
- Preheat the oven to 350 degrees F and coat a muffin tin with nonstick spray or fill with cupcake liners; set aside.
- In a bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt and nutmeg.
- Using a separate bowl, whisk together the bananas, 3/4 cup brown sugar, egg, melted butter and vanilla until combined. Fold the dry ingredients into the banana mixture. Fill the muffin tins evenly with the batter.
- To make the crumble topping, use your hands to gently mix the butter into 1/2 cup brown sugar, 1/2 cup flour, cinnamon and pecans. Sprinkle the crumble topping onto the batter in the muffin tin (it will seem like a lot, but all the crumble topping will be used).
- Bake for 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool the muffins in the tin for 15 minutes before transferring each one to a rack to cool completely.