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Tuesday, December 31, 2013

Banana Chocolate Chip Muffins with Pecan Crumb Topping

Three overripe bananas are staring at me from across the kitchen.  Eventually they will go in the garbage and I just can't have that.  Yet I'm not the biggest fan of banana flavored anything...there needs to be something else going!  And a....crumb topping!!  Are you as excited as I am?!?  Good.  Now these muffins came out perfectly amazing.   Perfect for a quick breakfast.  If you want to be able to eat one in the car, I'd omit the crumb topping though.  Otherwise, a could foresee a very good morning becoming a not so good morning pretty quickly.  My husband would wince with every falling crumb.

Banana Chocolate Chip Muffins with Pecan Crumb Topping
makes 12 muffins

For the muffins:
3/4 cup spelt flour
3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 overripe bananas
1 Tbsp vanilla
1 egg
1/2 cup sugar
1/2 cup milk (I used skim)
5 Tbsp butter, melted
1 cup chocolate chips of your choice (I use 60% dark)

For the crumb topping:
1/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 tsp cinnamon
2 Tbsp butter, melted
1/2 cup chopped pecans

Preheat oven to 375 degrees.  In a large bowl, mix together the flours, baking soda, baking powder, and salt.  In another bowl, mash the bananas.  Then beat in the egg, vanilla, sugar, milk, and butter until thoroughly combined.  Add the dry ingredients to the wet and combine until just moistened.  Mix in the chocolate chips.  Fill your muffin tins with paper liners and divide the batter evenly amongst them.  In a small bowl, make the crumb topping by combining the flour, sugar, cinnamon, and butter until crumbly.  Then add in the pecans and mix together.  Sprinkle these evenly over the batter.  Bake in the oven for 20 minutes until a toothpick cleanly comes out of their center.



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