Monday, February 3, 2014

Crunchy Pecan-Banana Coffee Cake Muffins

Crunchy Pecan-Banana Coffee Cake Muffins
The other day at the store I bought some Great Grains Cereal.  That has been the cereal of choice recently in my house.  Some like the pecan others like the banana.  As I was pouring myself a bowl, I spotted this recipe on the side and it sounded wonderful and the muffins looked delicious.  I also like the healthy ingredients they had such as yogurt, egg white, maple syrup, and bananas.  If I am going to make muffins and they are the breakfast of choice at my house, I want them to be somewhat healthy and good.
Good is the essential word for my kids.  Sometimes when I have made muffins with too healthy ingredients they thought the were eating wood.  Bran and whole wheat flour are not well received by my kids in muffins.
In looking over this recipe, I felt I would be safe in making them.  The streusel topping has one of my favorites - pure maple syrup mixed with some flour, sugar, cinnamon, salt, canola oil and Great Grains Crunch Pecan cereal.  The batter is very thick.  You need to spoon it into the muffin cups.   Once you have spooned in the batter the topping is sprinkled and lightly pressed into the batter.  The muffins are ready for the oven.  Bake for about 25 minutes and take them out to cool.

Batter
These muffins were quite popular at the house.  My older son stuffed a couple into his backpack and my picky eater grabbed one on the run.  The muffins were very moist with just a little chewiness to them.  The streusel topping made them extra good.  

Nice Moist Slightly Chewy Texture


Crunchy Pecan-Banana Coffee Cake Muffins

Ingredients:

Streusel:

1/3 cup unbleached all purpose flour
Pecan Great Grains Cereal
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 tablespoons canola oil
1 tablespoon pure maple syrup
3/4 cup Great Grains Crunchy Pecan cereal

Batter:

1 1/4 cups unbleached all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
2 ripe bananas (14 ounces total), peeled
1 cup plain low fat yogurt
1/3 cup canola oil
1 large egg white
1 1/4 cups Great Grains Crunchy Pecan cereal

Directions:

For the streusel:

1. Preheat the oven to 375°F. Line 12 standard muffin cups with paper liners.
2. Toss the flour, sugar, cinnamon, and salt in a large bowl to blend.
3. Stir in the oil and maple syrup. Stir in the cereal. Set the streusel aside.


For the batter:

1.Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl to blend.
2. Using a fork, coarsely mash the bananas in a large bowl.
3. Stir in the yogurt, oil, and egg white.
4. Add the dry ingredients to the yogurt mixture and stir just until blended.
5. Stir in the cereal. The batter will be thick.
6. Spoon the batter into the prepared cups.
7. Sprinkle the streusel over, gently pressing it into the top of the batter.
Ready for Oven
8. Bake until a tester inserted into the center of the muffins comes out clean, about 25 minutes.
9. Cool 5 minutes in the pan on a cooling rack.
10. Remove the muffins from the pan and cool completely on the rack.
Out of Oven and Cooling
The muffins can be made 1 day ahead. Store airtight at room temperature.

Makes 12 muffins









1 comment:

  1. These muffins sound so good - I love the idea of using a cereal in the batter - in addition to all the other delicious ingredients like yogurt, bananas and the spices. These must be very flavorful and moist muffins! So nice to read that they were a huge hit at your house!

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