Sunday Morning Breakfast: Seriously the easiest muffins ever. Bananas, pecans, a bit of oatmeal crumble. On the breakfast table, all warm and delightful, in under an hour (under 45 minutes if you hurry a bit).
So, in reference to the photo that looks like claws are coming to steal the muffins: my parents have this decorative metal lobster hanging on the porch railing, with the claws just above railing level. I thought that it was funny in a halloween like way, to have the clws coming up from the deal to steal my Banana Pecan Crunch Muffins. Nom. Happy Halloween. 🙂
Ingredients
for the muffins
1 1/2 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
1/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup butter, melted
for the topping
1/3 cup brown sugar, packed
2 tablespoons flour
2 tablespoons butter
2 tablespoons oats
1/3 cup chopped pecans
Directions
Preheat oven to 375F. Line a muffin pan with paper liners.
Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. Do not overmix! Divide batter evenly over 12 muffin cups.
In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
Bake 18-20 minutes or until a toothpick comes out clean. Let cool for 15 minutes before devouring.
