Banana pecan muffins with a crunchy oat & brown sugar topping



Banana muffins, made boujee. Oats, brown sugar and cinnamon in the topping (a twist on the classic streusel) make for a crunchy lid and pecans studded throughout my favourite banana bread base give a sweet, nutty and crunchy muffin. Perfect. Putting the muffins in at a high temperature initially (200C) before turning down (180C) helps create a high muffin 'dome'


Total time to make : 35 minutes Time to prep : 10 minutes

Time to bake : 25 minutes

Servings : 12 regular sized muffins (pictured)



Ingredients


Base

250g (about 3 medium) ripe bananas, mashed

240g soft light brown sugar

220g plain flour

125g butter, room temperature

80g pecans, roughly chopped

2 eggs, room temperature

1 tsp vanilla extract/paste

1 tsp cinnamon (optional)

1/2 tsp baking powder


Topping

30g butter, cold

6 tbsp rolled oats

4 tbsp plain flour

2 tbsp brown sugar

1/4 tsp cinnamon

Pinch of salt



Method

  1. Preheat a fan oven to 200C and line a muffin tin

  2. In a small bowl, make the crunchy topping by mixing the oats, flour, brown sugar, cinnamon and salt together. Then use your fingers and thumbs to rub the cold butter throughout the mixture to make a crumb until everything is mixed together well. Set aside

  3. Make the banana base by combining the flour, baking powder, cinnamon and chopped pecans together into a bowl

  4. In a seperate bowl, cream the sugar and butter together until there are no lumps left and you have a smooth paste, then add in the vanilla, eggs - one egg at a time until each is fully mixed through - and then add the mashed bananas

  5. Tip the dry ingredients into the wet and fold together until just combined, being careful not to over-mix

  6. Divide the mixture between the muffin liners (they should be filled nearly full, just below the liner brim) and use a teaspoon to sprinkle the crunchy topping over each muffin

  7. Bake for 10 minutes then reduce the heat to 180C and bake for a further 15 minutes

  8. Remove from the oven and as soon as the muffins have cooled enough to touch, remove them from the tin onto a cooling tray

  9. Enjoy!



Nutritional Information

(per muffin)


325 calories

5g protein, 42g carbs, 14g fat



Good to know:

  • Use tulip-wrappers to make 6 large American style jumbo muffins and bake for 10 minutes longer

  • Check your baking powder is in date before using! The biggest reason for a bake with no rise is often an in-active raising agent (out of date or anything over 6 months since opening) or over-mixing of the recipe

  • Store at room temperature in an airtight container for up to 4 days

  • Once cooled, store individually wrapped in an airtight container in the freezer for up to 3 months

  • Vegetarian


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© 2019 by lordlucy