Yield: 12 muffins
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Whole wheat flour | 263 | 2¼ cups |
| Baking powder | 4 | 1 teaspoon |
| Baking soda | 3 | ¾ teaspoon |
| Salt, fine | 4 | scant ¾ teaspoon |
| Pecans, chopped | 160 | 1½ cups |
| Sugar | 125 | ⅔ cup |
| Bananas, ripe (about 5 medium) | 438 | 2 cups |
| Egg, large | 50 | 1 |
| Butter, unsalted | 95 | ¼ cup + 2 tablespoons (6 tablespoons) |
OAT STREUSEL
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Whole wheat flour | 57 | ½ cup |
| Oats, thick rolled | 25 | ¼ cup |
| Brown sugar | 53 | ¼ cup |
| Cinnamon | 3 | 1½ teaspoons |
| Salt, fine | Pinch | Pinch |
| Butter, unsalted, cold | 56 | ¼ cup (4 tablespoons) |
PREPARE
Preheat the oven to 400°F. Line a 12-well muffin pan with papers.
Peel and smash the bananas.
Melt the butter for the muffins.
STREUSEL
In a medium bowl, combine the streusel flour, oats, brown sugar, cinnamon, and salt. Stir to combine.
Grate the cold butter and add it to the dry ingredients, massaging it in with your hands to a cornmeal consistency.
Set aside and chill until use.
MIX
In a medium bowl, whisk together the muffin whole wheat flour, baking powder, baking soda, and salt; then add the pecans.
In a separate medium bowl, mix together the sugar, bananas, egg, and melted butter. Whisk until homogeneous.
Add the liquid to the dry ingredients and mix with a spatula, folding gently to combine.
SCOOP
Portion the batter evenly into the prepared pan. Garnish with the streusel, pressing it very gently to help it stick.
BAKE
Bake for 15 to 20 minutes, rotating the pan after 12 minutes.
The top center of each muffin should be slightly firm to the touch when they are done.