These banana muffins are gently spiced with cinnamon and nutmeg. Pecans in the topping provide the crunch.

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Ingredients

Crunch Topping:

Muffins:

Directions

  • Heat oven to 375°F. Coat bottoms of one jumbo 6-cup muffin pan, or line with muffin cup liners.

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Crunch Topping:

  • In medium-size bowl, combine flour and brown sugar. With two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

Muffins:

  • In large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

  • In medium-size bowl, whisk together bananas, milk, both sugars and butter until blended. Make a well in flour mixture; put in egg. Stir until ingredients are just moistened.

  • Spoon 2/3 cup batter into each muffin cup; evenly crumble Topping over each. Bake at 375°F for 30 minutes or until toothpick comes out clean. Remove pan to rack to cool for 5 minutes. With metal spatula, release muffins; remove to rack to cool. Makes 6 jumbo muffins.

Nutrition Facts

625 calories; 30 g total fat; 94 mg cholesterol; 441 mg sodium. 85 g carbohydrates; 8 g protein;

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