Crumb Topped Banana Pecan Muffins
Crumb-topped banana pecan muffins are moist, sweet, and delicious.
Ingredients
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup butter melted
- ¾ cup sugar
- 1 egg room temperature
- ½ tsp vanilla extract
- 3 large very ripe bananas
- ¾ cup pecans chopped
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
Instructions
- Preheat oven to 375° F. Prep muffin tins.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, mash the bananas with a fork until only very small chunks remain.
- Melt the butter in a large bowl. Add the sugar and stir, then beat in the egg, vanilla, and mashed banana.
- Add the dry ingredients and stir just until moistened.
- Fold in chopped pecans.
- Fill muffin cups to nearly full.
- In a small bowl, stir together brown sugar and cinnamon. Sprinkle the mixture evenly over the muffin batter.
- Bake for about 20 minutes, until muffins are lightly browned and spring back when touched.