Banana Muffins with Crunchy Crumb Topping

Debbie, a life member, jumped at the chance to share this recipe with other members. “I knew I had something extraordinary and delicious,” she says. The banana bread recipe on which it’s based is about 30 years old, but Debbie added her own flair by upping the taste with banana cream flavor and finishing off the muffins with a crunchy streusel topping.

MUFFINS 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup sugar 1/2 cup unsalted butter, softened 2 eggs 1 cup mashed ripe banana 1/4 teaspoon banana extract or banana cream flavor, if desired 1/2 cup chopped pecans, toasted*

TOPPING 1/4 cup all-purpose flour 1/4 cup old-fashioned oats 1/4 cup packed brown sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon salt 2 tablespoons unsalted butter, chilled, cut up 1/4 cup sweetened flaked coconut 1/4 cup chopped pecans, toasted*

Heat oven to 350°F. Line 12 muffin cups with paper liners. Whisk 1 3/4 cups flour, baking powder, 1/2 teaspoon salt and baking soda in large bowl.

Beat sugar and 1/2 cup butter in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating just until blended. Beat in flour mixture until blended. Beat in mashed banana and banana extract. Stir in 1/2 cup pecans. Spoon into muffin cups.

Combine 1/4 cup flour, oats, brown sugar, cinnamon and 1/8 teaspoon salt in medium bowl. With pastry blender or fingertips, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in coconut and 1/4 cup pecans. Mound topping over each muffin.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove muffins from pan; cool 20 minutes to serve warm, or cool completely.

TIP *To toast pecans, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until slightly darker in color.

muffins PER MUFFIN: 335 calories, 16.5 g total fat (7.5 g saturated fat), 4.5 g protein, 44.5 g carbohydrate, 60 mg cholesterol, 205 mg sodium, 2 g fiber