Crispy garnish:
1/6 cup flour (40 ml)
40 ml packed brown sugar (1/6 cup)
1 1/4 tablespoons cold unsalted butter, cut into pieces (45 ml)
125 ml chopped pecans (1/2 cup)
Banana muffins :
2 cups flour (500 ml)
1/2 teaspoon sodium bicarbonate
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 ripe bananas, crushed
1 egg
80 ml milk (1/3 teaspoon)
125 ml sugar (1/2 cup)
80 mL packed brown sugar (1/3 cup)
125 mL unsalted butter, melted (1/2 cup)
PREPARATION
STEP 1 (Preparation of the filling) :
In a bowl, combine the flour and the brown sugar.
STEP 2
Add the butter and using a dough cutter or two knives, work the mixture until it has the texture of coarse bread crumbs.
STEP 3
Add the pecans and mix. Book.
STEP 4 (Muffin Preparation):
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
STEP 5
In another bowl, whisk together the bananas, egg, milk, sugar, brown sugar and butter.
STEP 6
Make a well in the center of the dry ingredients and pour in the banana mixture.
STEP 7
Mix until the mixture is moist, no more.
STEP 8
Spread dough in 12 lightly oiled muffin cups or line with paper cups.
STEP 9
Sprinkle with the reserved pecan preparation.
STEP 10
Bake in preheated oven at 375 ° F (190 ° C) 20 to 25 minutes or longer until a toothpick comes out clean. Let the mussels cool on a rack about 5 minutes. Unmould and let cool completely.
300 calories per serving.
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