Categories: Cupcakes, Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 3 eggs
• 1 cup mashed ripe bananas
• 1/4 tsp. banana extract or banana cream flavor, if desired
• 1/2 cup chopped pecans, toasted
• Topping:
• 1/4 cup all-purpose flour
• 1/4 cup old-fashioned oats
• 1/4 cup packed brown sugar
• 1/2 tsp. ground cinnamons
• 1/2 tsp. salt
• 2 Tbsp. unsalted butter, chilled, cut up
• 1/4 cup sweetened flaked coconut
• 1/4 cup chopped pecans, toasted

Directions

1. Heat oven to 350 degrees. Line 12 muffin cups with paper liners. Whisk 1 1/4 cups flour, baking powder, 1/2 tsp. salt and baking soda in large bowl.

2. Beat sugar and 1/2 cup butter in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating just until blended. Beat in flour mixture until blended. Beat in mashed banana and banana extract. Stir in 1/2 cup pecans. Spoon into muffin cups.

3. Combine 1/2 cup flour, oats, brown sugar, cinnamon and 1/8 tsp. salt in medium bowl. With pastry blender or fingertips, cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Stir in coconut and 1/4 cup pecans. Mound topping over each muffin.

4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove muffins from pan; cool 20 minutes to serve warm, or cool completely.

5. makes 12 muffins

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