Desserts
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These muffins are a great way to get rid of those over-ripe bananas. Makes 6 large muffins
carb. 41g
pro. 5g
fat 21g
sat. fat 4g
chol. 47mg
sod. 274mg
calc. 42mg
fiber 2g
Ingredients
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
Preparation
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.
