Banana Yogurt and Pecan Streusel Muffins

 

 

 

 

Banana Yogurt and Pecan Streusel Muffins

Adapted from www.preparedpantry.com

The Perfect Banana Muffin Recipe (Jumbo Muffins)

 

I stumbled across this recipe this week and decided to give it a try to use about 5 black bananas in my refrigerator. I throw out too many bananas! All week long, my husband and son kept nagging me about throwing out the black bananas and I insisted I was going to use them.  They kept pestering me insisting I was never going to use them so I had to prove them wrong. I am VERY glad I tried this recipe. These are delicious!  I made a LOT of changes to the original recipe.  I made 16 regular sized muffins; the original recipe indicates this makes only 6 jumbo muffins. Those must be ridiculously big muffins.  The only thing I will do differently next time I make these muffins is double the AWESOME streusel topping.

 

Banana Yogurt & Pecan Streusel Muffins

2 1/4 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups ripe mashed banana (I used 5 bananas)

1/2 cup sugar (I used 1/4 cup granulated sugar and 1/4 cup raw-turbinado sugar)

1/2 cup low fat yogurt

1/4 cup vegetable oil

2 eggs

1/2 teaspoon vanilla

3/4 to 1 cup chopped pecans

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 Streusal Topping (next time, I'll double this)

1/3 cup pecan pieces

1/3 cup brown sugar 

2 tablespoons all purpose flour

1/2 teaspoon cinnamon

2 tablespoons melted butter

To make streusal topping, combine all ingredients and stir until well combined and crumbly.  Sprinkle over muffins before baking.

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Preheat oven to 350 degrees Fahrenheit.

 

Combine first 4 (dry) ingredients in a large sized bowl; stir with a fork or whisk to combine.

 

Combine wet ingredients (bananas, sugar, yogurt, oil, eggs, and vanilla) in a medium sized bowl; stir well to combine. 

 

Add wet ingredients to the dry ingredients and stir just until the ingredients are mixed well; fold in the nuts. Do not over mix.

 

Spray muffin tins with non-stick cooking spray. Spoon batter into muffin tins.  Sprinkle on the streusell topping.  Bake for 18 to 20 minutes, until golden brown on the edges. Test with a toothpick for doneness.