Banana Pecan Oat Muffins
|All-purpose flour||1 Cup (16 tbs) (Around 250 milliliter)|
|Oat bran||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Packed brown sugar||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Chopped pecans||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Baking soda||1⁄2 Teaspoon (Around 2 milliliter)|
|Pinch salt||1 Pinch|
|Mashed bananas||1 Cup (16 tbs) (About 3 Medium Pieces, Weighing About 250 milliliter)|
|Oil||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Chopped pecans||3 Tablespoon (Around 45 milliliter)|
|Packed brown sugar||3 Tablespoon (Around 45 milliliter)|
|Cinnamon||1⁄4 Teaspoon (Around 1 milliliter)|
Microwave muffin pan, paper-lined
In a large bowl combine flour, oat bran, sugar, pecans, baking soda and salt.
In a smaller bowl, beat together bananas, egg and oil.
Stir this mixture into the flour mixture just until blended.
Spoon batter into prepared muffin pan, filling cups two-thirds full.
In a bowl combine pecans, sugar and cinnamon and sprinkle evenly over muffins.
Bake on High, rotating twice, for 2 minutes or until toothpick inserted in center comes out clean and dry.
Let stand for 3 to 5 minutes.