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7. While doughnuts are baking, melt additional butter in a small saucepan set
over low heat. Put cinnamon sugar in a shallow bowl. Reserve.
8. Remove doughnuts from oven and immediately brush with butter on all sides
and then gently toss in cinnamon sugar. Serve immediately.
Nutritional information per doughnut:
Calories 66 (43% from fat) • carb. 8g • pro. 1g • fat 3g • sat. fat 2g • chol. 20mg
sod. 25mg • calc. 7mg • fiber 0g
Banana Crunch Muffins
These muffins are a delicious way to use those overripe bananas.
Makes 6 muffins
Nonstick cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
Pinch kosher salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup coconut oil (softened or melted and cooled to room
temperature)
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
1. Lightly coat a standard 6-cup muffin pan with nonstick cooking spray.
2. Prepare the crumb topping: In a small bowl, mix all 6 ingredients together
with a fork; reserve.
3. Make the muffin batter: Stir together the flour, baking powder, salt and
cinnamon in a small bowl. In a separate medium bowl, mix the banana,
brown sugar, milk, oil and egg together using a hand mixer on medium
speed until well blended. Add the dry ingredients and nuts and mix on
low until just combined.
4. Spoon evenly into prepared muffin cups and top with the reserved
crumb topping.
5. Adjust the rack to Position 1 and preheat by selecting Bake at 325°F for
15 minutes. Once the oven is preheated, put muffins in. Start checking
the muffins at 12 minutes so that the crumb top does not get too dark.
Muffins are done when evenly golden and a cake tester comes out clean
when pierced.
Nutritional information per muffin:
Calories 311 (48% from fat) • carb. 37g • pro. 4g • fat 17g • sat. fat 11g • chol. 42mg
sod. 211mg • calc. 39mg • fiber 1g
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