Over-ripe bananas? Great! 🙂 Make these moist and delicious banana muffins with a crumbly pecan streusel.
This is such a yummy way to use up over-ripened bananas!
For the muffins:
1-1/2 cups all purpose flour (unbleached)
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1 stick of unsalted butter (room temperature)
3/4 cup coconut sugar
1 tsp vanilla extract
3 very ripe bananas (mashed)
1/2 cup milk
For the streusel:
1/2 cup all purpose flour
1/4 cup brown sugar
1/2 cup oatmeal
1/8 tsp salt
6 tbs butter (room temperature)
1/3 cup chopped pecans
Preheat the oven to 350 F degrees. Line muffin tins with paper liners.
For the streusel, combine all ingredients in bowl. Mix well by hand and set aside.
For the muffins, in a small bowl, sift together the flour, baking powder, baking soda and salt. Instead of sifting, you could also whisk the dry ingredients to make sure there aren’t any clumps and that the dry ingredients are combined.
In a separate bowl, use an electric mixer fitted with a paddle attachment to cream the butter and the sugar on high speed for about 2 – 3 minutes, until light and fluffy. With the mixer on low speed, add the egg, vanilla extract and milk until combined.
With the mixer still going on low speed, slowly add the flour mixture to the batter until combined. Now, turn off the mixer and use a spatula and fold in the mashed bananas.
I suggest that you mash the bananas on a cutting board instead of in a bowl. It is so much easier holding the banana on one end and mashing it with a fork. The banana stays in place and does not roll around like it does in a bowl.
With an ice cream scoop, fill the muffin cups and top them with the oatmeal topping. Bake for 20-28 minutes until a toothpick comes out clean. Let them cool down to room temperature and enjoy!