Banana Cranberry Oatmeal Pecan Crunch Topped Muffins

  ... Now that's a mouthful.... of seriously good morning 'on the go' eating....

I adapted this recipe from a Robin Hood flower recipe I found on line. The addition of the pecan-oatmeal crumble on top just sends them over the edge of yummy!

The original recipe called for 12 muffins, but I stretched mine to make 18 muffins.

Got some pecans ready...

Mixed some melted butter, brown sugar and oats...

...added my chopped pecans...

...and just sprinkled on top for some crunchy goodness!

Now here's the recipe:

 

Banana Cranberry Oatmeal Pecan Crunch Topped Muffins

Adapted from (http://www.robinhood.ca/Recipes/Muffins-Biscuits-Quick-Breads/Oat-Muffins/Cranberry-Banana-Oat-Muffins)

Makes 18 muffins

Ingredients:

1 1/4 cups   (300 mL)  Whole Wheat All Purpose Flour

1 1/4 cups   (300 mL) Quick Oats

2/3 cup   (150 mL) sugar 

1 1/2 tsp   (7 mL) baking powder 

1 tsp   (5 mL) baking soda 

1/2 tsp   (2 mL) salt 

1   egg 

2 cups   (500 mL) banana, mashed 

1/3 cup   (75 mL) butter, melted 

1 cup   (250 mL) dried cranberries 

 

Directions:

1.       COMBINE first six dry ingredients in mixing bowl. Mix well.

2.       BEAT egg, banana and melted butter together until smooth.

3.       ADD banana mixture to dry ingredients. Stir just until moistened. Stir in nuts, if desired.

4.       FILL greased muffin cups 3/4 full.

5.       Now here is where I adapted a little bit.. I chopped some pecans, added some brown sugar, oats a bit of melted butter to make a crumble top to sprinkle on each muffin.

6.       BAKE at 375ºF (190ºC) for 20-25 minutes, or until top springs back when lightly touched.