1 cup flour, plus more for pan
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
2⁄3 cup chopped pecans
3 very ripe bananas, mashed
For Crumb Topping:
1 1/4 cups flour
1 cup light or dark brown sugar
1 teaspoon cinnamon
1 stick melted butter
1. Heat oven to 350°. Line 2 muffin pans with cupcake liners. set aside.
2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared muffin pans filling 2/3 of the cup.
4. In a small bowl mix all ingredients for crumb topping. This should be lumpy and clumpy. If the clumps are too big brake them up a little. Now top each muffin with about 1 heaping tablespoon of crumb batter. 5. bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, about 45 minutes. Let cool for 30 minutes before serving.
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