Pecan Crumble Muffins
Jan 2019

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
  • 34 cup sugar
  • 14 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1.5 cups oatmeal flour
  • 1.5 teaspoons baking powder
  • 12 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • Pinch of salt
  • 14 cup almond milk or water (if batter is too thick)

For the crumble topping

  • 34 cup all purpose flour
  • 14 cup butter
  • 14 cup sugar
  • 14 cup pecans chopped

Method

Preheat oven to 180c/350F/Gas Mark 4

  1. In a bowl, mash the bananas with a fork into a smooth puree like consistency
  2. Next add in all the wet ingredients (eggs,oil, sugar, extract) and mix until evenly combined.
  3. 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)
  4. Place the mix into buttered and floured muffin tins or into muffin cases.
  5. In a bowl mix together the crumble topping until it becomes a dry crumb
  6. Equally spoon the crumble over the batter and be generous!
  7. Bake the muffins in the centre of the oven for 18-22 minutes,
  8. Check them between this time but poking the centre of a muffin with a skewer, if the skewer comes out dry, its ready!
  9. 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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