Texas Size Pecan Banana Crumb Muffins

I have always loved muffins but was afraid to make them.  Yes, I know I have always wanted to make them.  Those nice big fat bakery style muffins that you find in the bakery windows.  They make the entire house smell delicious.  I decided to tackle the task and experiment with flour and goodness.   Of course I had some ripe bananas and I didn’t want to make the traditional banana pudding.  I love cooking, but I also didn’t want to make overly sweet muffins.  Just enough to chomp down as you watch your favorite episode of the Walking Dead or whatever you watch.

Ingredients

 
Muffins

• 3 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp sea salt
• 5-ripe bananas
• 2.25 oz bag of Pecan Chips
• 1 ¼ cup sugar
• 2 eggs
• 2/3 cup butter

Topping

• ½ tsp Ground Cinnamon
• 2 tbsp Butter
• 4 tbsp flour
• 2/3 cup brown sugar
• 2-tbsp pecan chips {{Optional}}

Utensils

• Texas Size Muffin Pan
• Jumbo baking cups
• Measuring spoons
• Measuring cups
• Fork
• 2-Medium bowls
• 1-Small bowl

Part 1: Prep

Heat oven to 375 degrees

Peel and mash the 5-ripe bananas in the medium bowl.

Lightly heat butter till it’s soft.

Part 2: Combination

In second medium bowl combine flour, salt, baking soda, baking powder and sugar.

Combine that with the mashed bananas

Combine the butter and eggs in the now empty medium mixing bowl and beat the eggs and butter together.

Combine that in the banana flour bowl and mixed thoroughly

Add the pecan chips

Mix again till it’s all even

Topping

In the small mixing bowl combine the brown sugar, flour, cinnamon and soft butter.  You may add the pecan chips {{optional}}

Part 3: Baking

Place the Baking cups in the Texas Size muffin pans. 

Fill the muffins batter to half way

Cover with brown sugar topping

Bake for 20-minutes or until brown.

They came out exactly how I was hoping and very yummy :)

Happy cooking

~Irenia Guajardo~