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Banana Crunch Muffins

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  • Yields: 12 muffins
  • Prep: 25 mins
  • Cool: 5 mins
  • Bake: 16 mins 375°F

Banana Crunch Muffins

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. For topping, in a small bowl stir together the 1/4 cup flour and the 1/4 cup granulated sugar. Using a pastry blender, cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
  2. In a medium bowl stir together the 2 cups flour, the 1/2 cup granulated sugar, the brown sugar, baking soda, salt, cinnamon, and nutmeg. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
  3. In a small bowl beat egg with a fork; stir in bananas and milk. Add egg mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each three-fourths full. Sprinkle topping evenly over batter.
  4. Bake for 16 to 18 minutes or until golden and a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm.

Nutrition Facts (Banana Crunch Muffins )

    Per serving:
  • 285 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 44 mg chol.,
  • 285 mg sodium,
  • 42 g carb.,
  • 1 g fiber,
  • 21 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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