OMG! New favorite muffin! These muffins are so delicious and bursting with banana and coconut flavor. The added crunch of the pecans and the crumble topping makes this muffin incredible!
Prep time: 10 minutes Cook time 13 minutes Yields: 16 mini muffins
Ingredients:
-1/2 cup white whole wheat flour
-1/4 cup all purpose flour
-1/4 cup quick rolled oats
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-1/4 cup chopped pecans
-1/4 cup shredded unsweetened coconut
-1/2 cup granulated sugar
-1/4 cup salted butter (melted)
-1 egg
-1/2 teaspoon vanilla extract
-3 tablespoons Oat milk
-2 ripe bananas (mashed) (1/2 cup)
Crumble:
-1/2 cup all purpose flour
-4 tablespoons butter (cold and chopped)
-1/4 granulated sugar
-1/4 brown sugar
-1/4 cup chopped pecans
-1/4 cup shredded unsweetened coconut
Next Step:
-Preheat oven to 375 F and lightly grease a mini muffin pan with butter.
-In a large bowl add the white whole wheat flour, the all purpose flour, baking soda, salt, pecans, coconut, and oats. Mix with a spoon.
-In another bowl whisk the butter and sugar until combined.
-Then add in the egg, milk, and vanilla and whisk.
-Mash up the bananas and whisk into the wet mixture.
-Pour the banana mixture into the flour mixture and whisk to combine.
-Pour the mixture into the muffin pan filling almost to the top.
-Set aside and make the crumble.
-In a small bowl add the flour, sugars, and butter. With your hand crumble the mixture until it forms into a crumble. It will take up to 5 minutes until you get a good crumble.
-Once the crumble forms add the pecans and coconut and crumble for 1 more minute.
-Add the crumble on top of each muffin and gently push down.
-Bake for 13 minutes or until a toothpick inserted comes out clean.
-Let cool for 5 minutes.
-Serve and ENJOY!! *For additional recipes please follow me on Instagram @a.sprinkle.of.sweet