Tender banana muffins made with crunchy pecans and a buttery crumb topping.
Preheat oven to 375 degrees. Spray a muffin pan lightly with non stick cooking spray and line with muffin liners.
In a large mixing bowl, combine 1 1/2 cups of flour, baking soda, baking powder and salt and whisk together.
In medium bowl, stir together mashed bananas, sugar, egg, vanilla extract and melted butter.
Add wet ingredients to dry ingredients and stir just until combined. In a small bowl, toss chopped pecans with 1 tablespoon of flour. Then stir pecans into muffins batter. Divide batter evenly between muffin cups.
In a small bowl, whisk together brown sugar, flour and cinnamon. Use two forks or a pastry cutter to cut in cold butter. Sprinkle crumb mixture over muffin cups and bake for about 20 minutes until muffins spring back lightly when touched.