Banana Pecan Crunch Muffins

Tastē Tuesday~  I came across an informative article on cutting sugar in muffins and quick breads this week (http://blog.kingarthurflour.com/2017/01/25/how-to-reduce-sugar-in-muffins/).  I was freshly out of fast and easy breakfast options as well, so I decided I would give it a try with banana muffins.  The recipe as written had 57.6% sugar (compared to the flour, when using the flour = 100%...see article for the baker's math!).  The author of the article concluded that 50% sugar was the optimal amount of sugar in muffins and quick breads to allow for texture, sweetness, and browning/raising.  I didn't know that sugar contributed to so many aspects of baked goods...and love learning new stuff like that!  Now I know that if I tinker with the sugar in a recipe, not only will it affect the sweetness, but there are other important considerations to take into consideration.

I made theses muffins with the recommended 50% sugar instead of 57.6%.  Though the reduction isn't huge for this recipe in particular, it did reduce the amount form 2/3 cup to 1/2 cup, and I can't say I missed it.  The pecan crunch topping makes these muffins especially delightful.  I used a nut chopper which chopped the pecans fairly small.  However, if you like bigger chunks of nuts (they would make for a prettier presentation if making a batch to give away), chop by hand.  The topping turns a regular banana muffin into something special.

Back to sugar...the American Heart Association recommends that adult men and adult women take in only 36 grams/24 grams of sugar respectively.  This equals 9 teaspoons for men and 6 teaspoons women.  This recipe has 24 teaspoons of sugar.  If you make a batch of 12 muffins, each muffin has 2 teaspoons of sugar (not including the brown sugar sprinkled on top).  If you are looking for a sweet baked good treat in the morning, cutting even 2/3 of a teaspoon helps satisfy the craving without taking up your entire sugar allowance before 10am!  I had a muffin mid-morning and then a brownie for dessert tonight, so I am sure I was way above my 6 teaspoons quota today.  I forgot to mention that I also like larger muffins, so I made 6 instead of 12 muffins.  I guess tomorrow I will need to opt for a sugar-free breakfast.  

I have two savory dinner dishes to share.  I am waiting for a busy weekday night to pull them out of the freezer so I can share if they are good only the day they are made or if they make great make ahead dinners as well.  I hope to have my conclusions soon.  In the meantime, if it is still chilly in your next of the woods, choose a sugar-free latte and splurge with a toasty banana pecan crunch muffin on a crisp winter morning!
Banana Pecan Crunch Muffins
Adapted from www.spendwithpennies.com

Ingredients
Muffins

• 1½ cups flour (213 g)
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup sugar (106 g)
• 1 egg
• 1 teaspoon vanilla
• ½ cup melted butter

Crunch Topping

• ⅓ cup brown sugar, packed
• 2 tablespoons flour
• 2 tablespoons butter, room temperature
• 2 tablespoons oats
• ⅓ cup chopped pecans

Instructions

1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
4. In a small bowl combine flour, brown sugar, butter, oats and pecans until mixed. Divide topping over muffins.
5. Bake 18-20 minutes or until a toothpick comes out clean.

Banana Pecan Crunch Muffins (printable recipe)

---