Pecan And Banana Streusel Muffins Food

PECAN AND BANANA STREUSEL MUFFINS

Steps:

• Heat oven to 180C, Gas 4, 350F.
• Make the streusel topping by adding all the ingredients EXCEPT the pecans to a bowl. Take 2 knives and cut the mixture until it looks like lumps in the photo. Then add the broken pecans and combine. Set aside.
• (If you have any leftover, this stuff is nice sprinkled over the top of a sliced apple and baked! Just keep in an airtight container in the fridge until you want it)
• Now we make the cake batter. Mix together the sieved flour, salt, bicarbonate soda, and baking powder.
• Beat the butter and sugar until smooth and creamy. Add the eggs to the mixer a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
• Add the mashed bananas and pecans, combine well. Using a metal spoon, fold in the rest of the flour gently.
• Transfer mixture to baking pan/cupcake liners etc and spread evenly. If you are using silicone, no need to grease or line.
• Take a teaspoon of the streusel mixture and carefully place on the tops of each cake.
• Place in the oven for around 20 - 24 minutes. As I was using my new silicone loaf pan I had to check on the timings after around 20 minutes, using a skewer. It came out clean after 24 minutes! You also do the same after 20 minutes and see when the cakes are ready. Every oven is different.
• **If making one regular loaf, the cooking time will be around 1 hr and 15 minutes.
• When ready, leave in the pan for 5 minutes, then transfer onto a cooling rack and eat when they are cool enough for you to enjoy! They sure are delicious so be sure to have a cup of tea ready too!

BANANA NUT CRUNCH MUFFINS

Steps:

• Preheat oven to 375°F. 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.

BANANA PECAN MUFFINS

Steps:

• Line a muffin tray with liners or spray with cooking spray.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
• In a separate bowl, combine the bananas, sugar, egg, vanilla, and melted butter.
• Add in dry mixture to wet mixture and stir until just combined.
• Pour batter evenly into muffin cups. *Makes about 12 muffins
• In a small bowl, combine the brown sugar, flour, butter, oats, and pecans.
• Sprinkle topping evenly on top of each muffin.
• Place muffin tray in preheated oven, 375, and bake for about 20 minutes, or until toothpick comes out clean when inserted in center.
• Remove tray from oven and allow to cool 3-5 minutes before removing from tray and enjoying!!

SOUR CREAM BANANA STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
• In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
• Fill greased or paper lined muffin cups three-fourths full.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Sprinkle over muffins.
• Bake at 375F for 20 to 25 minutes.

BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together flour, baking soda, baking powder, and salt.
• In another bowl, beat together bananas, sugar, egg and melted butter.
• Stir the banana mixture into the flour mixture just until moistened.
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, flour and cinnamon.
• Cut in butter until mixture resembles coarse cornmeal.
• Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

BANANA MUFFINS WITH STREUSSEL TOPPING

Steps:

• In a bowl, combine flour and sugar. In another bowl, beat the egg, yogurt and oil. Stir into dry ingredients just until combined. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. , Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SOUR CREAM PECAN-STREUSEL MUFFINS

Steps:

• Set oven to 375 degrees F.
• Prepare 12 muffin cups with paper liners.
• For the pecan mixture, mix all ingredients; set aside.
• For the muffin batter, sift the first 4 dry ingredients together.
• Stir in the egg, sour cream and 1/3 cup butter just until moistened.
• Divide and fill batter tins 1/2 full with the batter.
• Cover with 1/2 of the pecan/sugar mixture.
• Then fill with remaining batter.
• Top/sprinkle with remaining pecan/sugar mixture.
• Bake for 20-22 minutes.

MOIST BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.