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These muffins are a great way to get rid of those over-ripe bananas. Makes 6 large muffins
Banana Pecan Crumb Muffins
Cooking spray

Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
1 pinch table salt

Muffin batter:
1 cup unbleached, all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup vegetable oil
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
Preheat Cuisinart® Brick oven to 400°F on the bake setting with the rack in position “A”. Lightly coat a 6 regular muffin pan with non-stick cooking spray.

Prepare the crumb topping. In a small bowl, mix the first 6 ingredients together with a fork, reserve.

In a small bowl, mix the flour, baking powder, salt, and cinnamon; reserve.
In a large bowl, mix the banana, brown sugar, milk, oil and egg using a Cuisinart® Hand Mixer. Mix on medium speed until well blended. Add the flour mixture and nuts and mix with a fork until just mixed. Spoon evenly into prepared muffin cups and top with the reserved crumb topping.
Bake in the preheated oven for about 15-20 minutes, or until a cake tester inserted comes out clean. To ensure even color, turn muffin pan halfway through baking.

Servings: No serving information available

Nutritional information per serving

Nutritional analysis per serving: 364 calories (50% from fat) • carb. 41g • pro. 5g • fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg • calc. 42mg • fiber 2g

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by Cuisinart