The Pioneer Woman Tasty Kitchen
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Banana Muffins with Cinnamon Sugar Topping

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Level: Easy

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Description

A deliciously moist banana muffin topped with cinnamon sugar goodness.

Ingredients

  • 2 cups All-purpose Flour
  • 1-½ teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 4  Overripe Bananas, Peeled
  • 1 cup Light Brown Sugar
  • ¾ cups Unsalted Butter, Melted And Cooled
  • 2  Large Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cups Chopped Pecans
  • ¼ cups Old Fashioned Oats
  • FOR THE TOPPING:
  • ¼ cups Raw Sugar
  • ¾ teaspoons Cinnamon
  • ¼ cups Unsalted Butter, melted

Preparation

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.

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