- 12
Ingredients
- 1/3 cup all-purpose flour
- 1/3 packed cup light-brown sugar
- 3 tablespoons cold butter, cut into small pieces
- 1/2 cup salted macadamia nuts, chopped
- 2 cups all-purpose flour
- 3/4 cup salted macadamia nuts, chopped
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup milk
- 1/4 cup light-brown sugar
- 1 egg
Preparation
Step 1
Prep: 15 minutes
Bake: 20 minutes
1. Heat oven to 375 degrees F. Coat indents of one 12-cup muffin pan with nonstick cooking spray, see Note.
2. Topping: In medium-size bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Stir in nuts and set aside.
3. Muffins: In large bowl, whisk together flour, nuts, baking soda, pumpkin pie spice and salt.
4. In a medium-size bowl, whisk bananas, granulated sugar, milk, brown sugar and egg. Make a well in flour mixture; add banana mixture. Stir until ingredients are just moistened.
5. Spoon a rounded 1/4 cup of batter into each muffin cup. Evenly crumble topping over each. Bake at 375 degrees for 20 minutes or until a toothpick comes out clean. Cool in pan on rack for 5 minutes. Release muffins with a spatula and cool completely on a rack.
Note: For square muffins, as pictured, look for Circulon's nonstick pan.