Banana Pecan Muffins

We LOVE banana bread in this house and their smaller siblings, banana muffins, are great for breakfasts on the go. It’s not really healthy, but you could pass it off as being healthy because there is fruit in it. Right!?! These muffins are especially moist and crunchy from the topping, and don’t last long!


1 cup flour (I used gluten free King Arthur All Purpose Flour)

1/2 cup oat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

1/2 cup white sugar

1/4 cup brown sugar

1 egg

4 bananas, mashed

1 teaspoon vanilla

1/3 cup canola oil

1/2 cup pecans

For the topping:

1/4 cup brown sugar

3 tablespoons flour

2 tablespoons butter, melted

Preheat oven to 350 degrees, and line a muffin tin with muffin liners or really grease the tin. I have been known to line and grease the top of the pan those those puppies don’t stick at all.

In a large bowl, combine the flours, baking powder, baking soda, cinnamon, salt, and sugars. Stir briefly to mix, but it doesn’t have to be completely incorporated.

Don’t have oat flour? No big deal! Just use another 1/2 cup of gluten free (or regular) flour. The oat flour gives the muffin a little more body and helps keep it moist, but no sweat if you don’t have it available!

In the same bowl (no need to dirty another one) add in the egg, bananas, vanilla and oil. Stir all ingredients together until just incorporated, and then fold in pecans. Fill up each muffin paper to the top, and place in oven.

Combine the topping ingredients in a small bowl and set aside.

Bake for 15 minutes, remove from oven and carefully (seriously CAREFULLY!) sprinkle the topping over the muffins. Place back in the oven and bake for another 15 minutes, or until toothpick test comes out clean.

Cool before serving, and dig in!