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Crunchy Pecan-Banana Coffee Cake Muffins
Prep Time:
15
minutes
mins
Total Time:
40
minutes
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.