Banana Muffins with Cinnamon Sugar Topping

Preheat oven to 375ºF. Lightly butter two muffin tins (6 muffins each) or use muffin liners.

In a large bowl, mix flour, baking soda, salt and cinnamon. Set aside.

Using an electric mixer with a whisk attachment, mix bananas and light brown sugar for about 2–3 minutes, or until well-combined. Add cooled melted butter, eggs and vanilla to the banana mixture. Whisk until combined. Fold in the dry ingredients.

Evenly distribute the batter into the muffin tins. Top with a sprinkle of pecans and oats. Bake 18–20 minutes, or until a toothpick stuck in the middle of a muffin comes out clean.

For the topping, mix raw sugar and cinnamon together in a small bowl. Separately, melt butter in another bowl.

Dip the muffin tops in the melted butter then cinnamon/sugar mixture. Let dry for 10 minutes.

Serving suggestion: Reheat room temperature muffins in the microwave for 15 seconds.

Recipe adapted from Tyler Florence.