Happy Fall! This cool, crisp weather is my absolute favorite. Cozy jackets, apples, hot beverages, pumpkins and… a personal indulgence, cinnamon sugar donuts. How could you not just love them?!
Inspired by those delicious donuts, I bring you banana muffins with a cinnamon sugar topping. The muffins are soft with flecks of banana throughout, with a crunchy pecan sugary top. You need to whip out your muffin tins now.
They’re perfect right out of the oven… but, unless you can eat 12 freshly baked muffins in one sitting (if so, I applaud you), you’ll want to pop them in the microwave for 15 seconds.
For someone who doesn’t repeat recipes often, I already plan to bake these again before October is over. Can’t you just see them piled high in a picnic basket on your way to pick pumpkins?
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 overripe bananas, peeled
- 1 cup light brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
- Handful of old-fashioned oats
- 1/4 cup raw sugar and 3/4 teaspoon cinnamon, mixed
- 1/4 cup unsalted butter, melted
- Preheat oven to 375 F. Lightly butter two muffin tins (6 muffins each) or use muffin liners.
- In a large bowl, mix the flour, baking soda, salt and cinnamon. Set aside.
- Using an electric mixer with a whisk attachment, mix the bananas and light brown sugar for about 2-3 minutes, or until well-combined.
- Add the cooled melted butter, eggs and vanilla to the banana mixture. Whisk until combined. Then, fold in the dry ingredients to the wet.
- 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, 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.