Crunchy Pecan-Banana Coffee Cake Muffins

Ingredients

Streusel:

• 1/3 cup unbleached all purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons canola oil
• 1 tablespoon pure maple syrup
• 3/4 cup Great Grains Crunchy Pecan cereal

Batter:

• 1 1/4 cups unbleached all purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 2 ripe bananas (14 ounces total), peeled
• 1 cup plain lowfat yogurt
• 1/3 cup canola oil
• 1 large egg white
• 1 1/4 cups Great Grains Crunchy Pecan cereal

Directions

For the streusel:

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

For the batter:

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