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Crunchy Pecan-Banana Coffee Cake Muffins

Prep Time: 15 minutes
Total Time: 40 minutes



  • cup unbleached all purpose flour
  • 2 tablespoons sugar
  • 1 ½ teaspoons ground cinnamon
  • 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
  • cup canola oil
  • 1 large egg white
  • 1 ¼ cups Great Grains® Crunchy Pecan™ cereal


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.