Pecan Crumble Muffins
Nutritious muffins with a delicious crumbe topping
Hello guys! Hope you’re well and eating good! Christmas is literally around the corner so I hope you’ve been sipping that mulled wine! (I know I have). So today’s recipe is a sweet one! I know I don’t show you guys much of my baking skills but I promise I do have them ! lmao. Anyway these Pecan crumble muffins are delicious and although I don’t really like cake (yeah yeah I know, you don’t eat cake!??) so this one is really just cause of you guys . I tried some of the cruchy topping part and it was delicious.
I added some nutmeg and cinnamon into mine, also some pecans. You don’t have to do this but I like the nutty taste it gives. Feel free to go wild as I try to tell you with all my recipes, poppy seeds, lemon, orange, chocolate chips, it’s up to you!
The oatmeal I used is from Prozis (Click the link to purchase a 1250g bag for less than £4!) The oatmeal is quite fine so it works well as half and half with flour. Alternatively you could grind rolled oats into a powder with a food processor or coffee grinder.
If your bananas aren’t ripe enough, poke them with a skewer or knife and place them in a 150c oven, gas mark 3 for about 5-10 minutes. It may take longer but make sure you’re checking them frequently. Or just use old bananas ;P
Here’s what you’ll need:
- 2 large overripe bananas
- 2 whole eggs
- 3⁄4 cup sugar
- 1⁄4 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1.5 cups oatmeal flour
- 1.5 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- Pinch of salt
- 1⁄4 cup almond milk or water (if batter is too thick)
For the crumble topping
- 3⁄4 cup all purpose flour
- 1⁄4 cup butter
- 1⁄4 cup sugar
- 1⁄4 cup pecans chopped
Preheat oven to 180c/350F/Gas Mark 4
- In a bowl, mash the bananas with a fork into a smooth puree like consistency
- Next add in all the wet ingredients (eggs,oil, sugar, extract) and mix until evenly combined.
- Sieve the dry ingredients then make a well and add in the wet ingredients. Mix until combined but do not over mix. Add a little water if the batter is too thick (Check Youtube)
- Place the mix into buttered and floured muffin tins or into muffin cases.
- In a bowl mix together the crumble topping until it becomes a dry crumb
- Equally spoon the crumble over the batter and be generous!
- Bake the muffins in the centre of the oven for 18-22 minutes,
- Check them between this time but poking the centre of a muffin with a skewer, if the skewer comes out dry, its ready!
- Optionally you could mix 3 tablespoons of powdered sugar with 1 teaspoon of vanilla and one teaspoon of water/milk and glaze the muffins
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