Moist muffins filled with strawberries, bananas, and pecans and with a crisp nutty topping.
Course Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 12muffins
Calories 202
Author Annalise Sandberg
Ingredients
¾cuppacked light or dark brown sugar(160 grams)
⅓cupvegetable oil(80 ml)
1medium banana, mashed
1teaspoonvanilla extract
¼cupmilk or non-dairy beverage(60 ml)
1cupall-purpose flour(125 grams)
¼cupwhole wheat flour(31 grams)
½teaspoonsalt
2teaspoonsbaking powder
1cupstrawberries, sliced into small chunks (120 grams)
¼cuppecans, chopped (28 grams)
For the topping:
¼teaspoonground cinnamon
2tablespoonspacked light or dark brown sugar(27 grams)
2tablespoonspecans, finely chopped (14 grams)
Instructions
Preheat oven to 350°F. Grease and flour a muffin pan or line with paper liners.
In a large bowl, whisk together the brown sugar, vegetable oil, mashed banana, vanilla extract, and milk. In a separate bowl, combine the flour, whole wheat flour, salt, and baking powder. Add dry ingredients to the wet ingredients and fold until incorporated. Fold in strawberries and pecans.
In a small bowl, stir together the cinnamon, brown sugar, and pecans to make the topping. Fill the muffin pan cups ⅔ full and sprinkle with the topping. Bake until golden brown, about 15 minutes. Let cool slightly before removing muffins from the pan to cool completely.