Libby's Banana Pecan Muffins
These banana muffins are super moist with the perfect pecan crunch on top — my kids (and husband!) devoured them in no time. I hope your family loves them just as much! Quick Tip: Got bananas going bad on the counter but no time to bake? Peel them and pop them into a Ziplock bag — I usually bag 3–4 at a time since that’s what most recipes call for. Freeze them and thaw when you’re ready to bake or microwave for a quick thaw. The more overripe, the better — they make the best muffins and cakes!
Libby's Banana Pecan Muffins
Serves: 12 | Prep Time: 12-15 min | Cook Time: 20 min
Ingredients
Muffins:
- 1.5 cups Better Batter all-purpose gluten free flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 ripened bananas
- 2/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup oil
- 1/8 cup chopped pecans.
Crunch topping
- 1/3 cup brown sugar
- 2 tablespoons Better Batter all-purpose gluten free flour
- 2 tablespoons Gluten free oats
- 1 tablespoon oil
- 1/4 cup chopped pecans
Instructions
Preheat oven to 350. Prepare a 12-cup muffin tin with paper liners.
Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl and whisk well.
Combine egg, vanilla, oil, sugar, and bananas. And mix until combined. Add in flour mixture and mix until just blended (do not over mix or your muffins will not be fluffy). Fold in pecans.
Divide the batter among the 12 muffin cups. (Tip: use a quarter cup as a scoop for batter for perfectly even and perfectly filled muffins).
Mix Pecan Crunch. Combine all crunch ingredients with a fork or your fingers. Distribute evenly over muffins.
Bake for 20 minutes or until a cake tester comes out clean.
