Crunchy Pecan-Banana Coffee Cake Muffins

Name: Crunchy Pecan-Banana Coffee Cake Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ⅓ cup unbleached all purpose flour; 2 tablespoons sugar; 1 ½ teaspoons ground cinnamon; ⅛ teaspoon salt; 2 tablespoons canola oil; 1 tablespoon pure maple syrup; ¾ cup Great Grains® Crunchy Pecan™ cereal; 1 ¼ cups unbleached all purpose flour; ½ cup sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¾ teaspoon ground nutmeg; 2 ripe bananas (14 ounces total) (peeled); 1 cup plain lowfat yogurt; ⅓ cup canola oil; 1 large egg white; 1 ¼ cups Great Grains® Crunchy Pecan™ cereal

This muffin recipe is literally the definition of "sugar and spice and everything nice." Cinnamon and nutmeg, pure maple syrup, Great Grains Crunchy Pecan cereal, bananas and pecans - all the flavors harmonize in this must-have muffin.

15 mins

prep time

40 mins

total time

Proudly made with Great Grains®

Crunchy Pecan-Banana Coffee Cake Muffins

Prep Time: 15 mins

Total Time: 40 mins

Ingredients

Streusel

⅓ cup unbleached all purpose flour
2 tablespoons sugar
1 ½ teaspoons ground cinnamon
⅛ teaspoon salt
2 tablespoons canola oil
1 tablespoon pure maple syrup
¾ cup Great Grains® Crunchy Pecan™ cereal

Batter

1 ¼ cups unbleached all purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
2 ripe bananas (14 ounces total) peeled
1 cup plain lowfat yogurt
⅓ cup canola oil
1 large egg white
1 ¼ cups Great Grains® Crunchy Pecan™ cereal

Directions

For the streusel

Preheat the oven to 375°F. Line 12 standard muffin cups with paper liners.
Toss the flour, sugar, cinnamon, and salt in a large bowl to blend.
Stir in the oil and maple syrup. Stir in the cereal. Set the streusel aside.

For the batter

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl to blend.
Using a fork, coarsely mash the bananas in a large bowl.
Stir in the yogurt, oil, and egg white.
Add the dry ingredients to the yogurt mixture and stir just until blended.
Stir in the cereal. The batter will be thick.
Spoon the batter into the prepared cups.
Sprinkle the streusel over, gently pressing it into the top of the batter.
Bake until a tester inserted into the center of the muffins comes out clean, about 25 minutes.
Cool 5 minutes in the pan on a cooling rack.
Remove the muffins from the pan and cool completely on the rack.
The muffins can be made 1 day ahead. Store airtight at room temperature.

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