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FOR THE TOPPING
- 25 g unsalted butter, chilled
- 25 g plain flour
- 25 g light brown soft sugar
- 50 g pecans, chopped
FOR THE MUFFINS
- 300 g ripe bananas (peeled weight), around 4 medium fruits
- 75 g unsalted butter, melted
- 4 Tbsp. natural yoghurt
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 175 g plain flour
- 1 tsp. bicarbonate of soda
- 1 tsp. baking powder
- 175 g light brown soft sugar
- 75 g pecans, roughly chopped
- Step 1For the crumble topping, rub the butter into the flour using your fingertips until mixture resembles large breadcrumbs. Stir in sugar and pecans and set aside.
- Step 2Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with muffin cases.
- Step 3For the muffins, in a large bowl, mash bananas, then mix in butter, yogurt, egg and vanilla. Into a separate bowl sift flour, bicarbonate of soda and baking powder. Stir in the sugar and pecans. Mix the dry ingredients into the banana mixture until just combined. Divide among the muffin cases.
- Step 4Scatter over crumble mixture. Bake for 30min until well risen and golden. Cool in tin for 5min, then transfer to a wire rack to cool completely before serving.
To store These are best eaten on the day of baking, but will keep in an airtight container at room temperature for up to 1 day.
Per serving:
- Calories: 298
- Protein: 5g
- Fat: 15g
- Sat fat: 5g
- Carbs: 36g
- Sugars: 22g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
