The secret to good muffins is not to over-mix. The riper the banana, the sweeter, and toast the pecans first - you'll be glad you did. I only make six because they don't stay crunchy for long and the tops are the best part. - Jenny Jones
- 1/3 cup finely diced toasted pecans
- 1 Tablespoon brown sugar
- 1 Tablespoon vegetable oil (or melted butter)
- 2/3 cup rolled oats
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup milk (I use 1% or 2% low fat milk)
- 1/4 cup vegetable oil (I use extra light olive oil)
- 1 egg
- 3/4 cup mashed ripe banana (a 7 ounce banana, mashed with a fork)
- 1 1/2 teaspoons vanilla
- 1/3 cup diced pecans
- Preheat oven to 375° F. Grease a 6-cup muffin pan or insert paper liners.
- Finely dice 2/3 cup toasted pecans and set aside.
- For the topping, combine half of the nuts (1/3 cup), brown sugar & oil in a cup and set aside.
- In a large bowl combine the oats, flour, sugar, baking powder, baking soda, and salt.
- In a smaller bowl using a hand mixer on low speed, beat the milk, oil, egg, banana, and vanilla until smooth, about 20 seconds.
- Fold banana mixture into flour mixture, followed by remaining 1/3 cup pecans.
- Divide batter between muffin cups & top each one with nut mixture, pressing down lightly. Bake for 20-25 minutes (23 minutes works for me).