It's a date, a baking date!

With fall just around the corner, I thought I would get festive and make delicious-looking Crunch Pecan-Banana Coffee Cake Muffins I found on the back of a Great Grains cereal box. I asked my husband to join me and make it a baking date {especially because he is more a baker than I am!} He did most of the work, while I ran the camera. All in all, it was a successful baking date because the muffins came out perfectly! We also made a zucchini loaf to top off the evening.

Crunchy Pecan-Banana Coffee Cake Muffins

Ingredients

Streusel:

1/3 cup unbleached all purpose flour

2 tbsp sugar

1-1/2 tsp ground cinnamon

1/8 tsp salt

2 tbsp canola oil

1 tbsp pure maple syrup

3/4 cup Post Great Grains Crunchy Pecan cereal

Batter:

1-1/4 cups unbleached all purpose flour

1/2 sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

3/4 tsp ground nutmeg

2 ripe bananas

1 cup plain lowfat yogurt

1/3 cup canola oil

1 large egg white

1 1/4 cups Post Great Grains Crunchy Pecan cereal

Directions:

Streusel:

Preheat oven to 375 f. Line 12 standard muffin cups with paper liners {my cute cups came from Hobby Lobby} toss flour, sugar, cinnamon & salt in large bowl. Stir in oil & maple syrup, then stir in cereal, set aside. 

Batter:

Whisk flour, sugar, baking powder, baking soda, salt, cinnamon & nutmeg in medium bowl. Using a fork, coarsely mash bananas in large bowl. Stir in yogurt, oil & egg white. Add dry ingredients to yogurt mixture until just blended. Stir in cereal. Spoon the batter into cups and sprinkle streusel over, gently pressing it into the batter. Bake for 25 minutes, cool for 5 minutes in pan on cooling rack and then remove muffins from pan to cool on rack. makes 12 muffins.