I feel like I say this every week, but time is flying by. I can’t believe that we’re in May and coming up on Mother’s Day Weekend. Since I don’t want to do a lot of cooking this weekend, and would prefer to spend my time in the garden, I’m making m favorite Banana Pecan Muffins. They are not diet or keto or high protein or even low calorie. No, these are classic Banana Pecan Muffins with butter, eggs, sugar and nuts. They are absolutely delicious, and I hope you enjoy them. Have a wonderful weekend.
Banana Pecan Muffins
Ingredients
Muffins
- 1 ½ cups flour
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup butter melted
Topping
- ⅓ cup brown sugar
- 2 Tablespoon flour
- 2 Tablespoon butter *cold
- 2 Tablespoon old fashioned oats
- ⅓ cup pecans chopped
Instructions
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Preheat the oven to 375 ℉ and line a 12-muffin tray with cupcake liners.
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In a bowl, stir Goethe the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
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In another bowl whisk together the bananas, sugar, egg, vanilla and melted butter. Set aside.
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In another bowl, make the topping by combining the brown sugar, flour, butter, oats and pecans. Set aside.
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Pour the dry mixture into the bowl with the eggs and bananas/wet mixture. Stir until well blended and then pour the batter into the 12 muffin tins. Top the muffins evenly with the pecan topping and then bake for 18-20 minutes. Remove from oven and cool before serving.
