Ingredients
Method
- Preheat the oven to 375°F and line a muffin pan with paper liners.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
- Mix the mashed bananas, sugar, egg, vanilla, and butter in a separate bowl. Stir in the flour mixture until just combined, taking care not to overmix, then divide the batter evenly among 12 muffin cups.
- Combine the flour, brown sugar, and butter in a small bowl until blended. Stir in the oats and pecans, then distribute the topping over the muffins.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are covered in dark spots because that extra sugar is what gives these muffins their incredible sweetness and moist crumb.
Mixing Technique:
My biggest discovery for fluffy muffins is to use a gentle hand: stop mixing the second you no longer see streaks of dry flour to keep the texture light.
Nut Substitutions: I usually reach for pecans for their buttery flavor, but I have found that walnuts work just as well if you prefer a slightly more earthy bite.
Storage Secret: To keep the topping from getting soft, I store these in a container with a paper towel tucked inside to absorb any moisture that might ruin the crunch.
Make-ahead
Strategy:
These are a lifesaver for busy mornings: I freeze them once they are fully cooled and then just pop one in the microwave for twenty seconds when I am heading out the door.
Topping Texture:
I like to use my fingers to work the topping ingredients together until they form small clumps: this ensures you get a satisfying crunch in every single bite.