These banana muffins are super moist with a perfect pecan crunch on top. They’re delicious and my kids (and husband!) gobbled them up right away! Hope your family enjoys them too. Tip: when you have bananas going bad sitting on your counter but don’t have time to bake with them, peel them and bag them in a ziplock bag. I bag them 3-4 at a time since that is what recipes call for. Place bag in freezer and thaw when you are in the mood for muffins or cake (or pop in the microwave if you don’t have time to let thaw) Super over ripe bananas make the greatest baked goods so don’t let those bananas go to waste!

1.5 cups Better Batter all purpose gluten free flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3-4 ripened bananas
2/3 cup sugar
1 egg
1 tsp vanilla
1/2 cup oil
1/8 cup chopped pecans.

Crunch topping
1/3 cup brown sugar
2 tablespoons Better Batter all purpose gluten free flour
2 tablespoons Gluten free oats
1 tablespoon oil
1/4 cup chopped pecans

Preheat oven to 350. Prepare a 12 cup muffin tin with paper liners.

Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl and whisk well.

Combine egg, vanilla, oil, sugar, and bananas. And mix until combined. Add in flour mixture and mix until just blended (do not over mix or your muffins will not be fluffy). Fold in pecans.

Divide the batter among the 12 muffin cups. (Tip: use a quarter cup as a scoop for batter for perfectly even and perfectly filled muffins).

Mix pecan crunch. Combine all crunch ingredients with a fork or your fingers. Distribute evenly over muffins.

Bake for 20 minutes or until a cake tester comes out clean.