⅓cupunsalted buttermelted and cooled to room temperature
½cupbrown sugar
2eggs
1teaspoonvanilla extract
1cupshredded carrots
Crumb Topping
⅔cupall purpose flour
⅓cupold fashioned oats
⅓cupbrown sugar
⅓cupchopped pecans
6Tablespoonsunsalted buttermelted and cooled to room temperature
¾teaspoonground cinnamon
Instructions
Preheat oven to 375 F.
Prepare a muffin pan by coating with baking spray or lining with muffin paper liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, mash the bananas.
Whisk in the melted (and cooled) butter, brown sugar, eggs, and vanilla extract.
Add in the shredded carrot and flour mixture, and stir together until just combined. Do not over stir or the muffins will be tough.
Evenly spoon the muffin batter into the prepared muffin pan.
In a small bowl, mix together the flour, oats, brown sugar, chopped pecans, melted butter and ground cinnamon until well combined.
Sprinkle the crumb topping over the muffin batter. Use as much as or as little of this as you want, but be careful to get it on the muffin pan itself or it will make a mess.
Bake the muffins for 20-22 minutes, or until done. They are done when you can insert a toothpick into the center of a muffin and it comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove to a wire rack to cool the rest of the way.
Enjoy.
Notes
Muffins can be stored in a loosely covered container for up to 4 days. Storing them in an airtight container is fine, too, but will cause the crumb topping to become soft.