There’s a lot to be said for simple baking done right – these banana muffins are nothing short of the fluffiest, softest muffins I have ever had. The streusel topping and chopped pecans add a crunchy element that will keep you coming back for more!
- Portion size 9 servings
- Credits : @luxebaker
Preheat your oven to 380°F (non-convection).
Line a muffin pan with regular or tulip-shaped paper cups. In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
In the bowl of a stand mixer, add the bananas, granulated sugar, brown sugar, egg, melted butter and vanilla extract. Beat until well combined. Pour banana mixture into the dry ingredients and stir together with a wooden spoon until just incorporated. Do not overmix.
In a small food processor, combine the flour, graham cracker crumbs, brown sugar, cinnamon and butter. Pulse until mixture resembles coarse sand. Transfer to a bowl and mix in chopped pecans.
Divide muffin batter into 9 cups. Top generously with streusel and pecans.
Bake for 27-29 minutes or until a toothpick inserted in the center comes out clean.
MEET THE CHEF
Photo courtesy of Alina Fintineanu
Alina Fintineanu worked for 12 years in dentistry before being a contestant on Season 5 of The Great Canadian Baking Show. She then dove head-first into her passion for baking through social media, live TV baking segments, and a Canada-wide baking column. Connect with her on Instagram @luxebaker