About the Recipe
I have been making different versions of banana muffins for years. This version added a crunchy top that I was inspired from one of Ina Garten's recipes.
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
1/2 teaspoon cinnamon
3 very ripe medium bananas mashed
1 egg
1/2 cup vegetable oil
1 teaspoon good vanilla
Finely chopped pecans
Toasted coconut
Cinnamon
Instructions
Step 1
Preheat oven to 350 degrees. In a large bowl, whisk together all dry ingredients, including cinnamon*. Set aside.
Step 2
In a smaller bowl, stir together mashed banana, oil, egg, vanilla. Blend well together then add to dry ingredients. Mix well together.
Step 3
Spoon using lade or ice cream scoop into greased, paper-lined* 12-cup muffin tin. Mix together equal parts toasted pecans and coconut with a sprinkle of cinnamon in a small bowl. Sprinkle mixture on top of each muffin. Bake for 15 - 25 minutes or until a toothpick comes out clean from the center.
Step 4
Remove from oven and let cool 5 minutes before removing onto a cooling rack to finish cooling.
Notes
1. Greased, paper-lined muffin tin
I like to not only use paper muffin cups, but then also spray my tin and the cups with canola baking spray. This makes the muffins easily release from the muffin cup and if the muffin rises above the cup, it won't stick.
2. Addition if desired
My daughters always asked me to add mini chocolate chips to this recipe. If you do, add about a cup of semi-sweet mini chocolate chips for a perfect chocolate to muffin ratio.
3. Cinnamon
Check out one of my product faves for a great cinnamon to use in this recipe by Here's The Deal Spice Company.
