If you’re like me and your favorite part of the muffin is the top, you will love these easy breakfast muffins. The crunchy tops are made with nuts, brown sugar, and a little vegetable oil, but you can use melted butter instead. I always try baking without butter so I use oil in the topping. A lot of muffins like this use walnuts but I think pecans have a lot more flavor so that’s what I use, and I toast them first. Toasted nuts just taste way better than raw.
The reason I only make six is because the tops won’t be crunchy the next day and also, they are so filling, you only need to eat one. Make them with all purpose flour or a mix of all purpose and whole wheat pastry flour for some extra fiber. And keep in mind that the riper the banana, the sweeter it will be. Click here for the recipe. – Jenny Jones