Boosted Banana Pecan Muffins

Makes 14 muffins
Ingredients:
Muffins:

• 1-1/2 cups all-purpose flour
• 1 packet vanilla Carnation Breakfast Essentials® powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 4 ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 egg, lightly beaten
• 2 teaspoons vanilla extract
• 1/3 cup butter, melted
• 1/4 cup milk

Topping:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon cinnamon
• Pinch salt
• 1 tablespoon butter, cold

Directions:
Preheat oven to 375 degrees F. Line 14 muffin cups with muffin papers and spray lightly with nonstick spray.
In a large bowl, mix together flour, Carnation Breakfast Essentials® powder, baking soda, baking powder, salt, and pecans.
In another bowl, combine the bananas, sugar, egg, vanilla extract, melted butter, and milk.
Stir the banana mixture into the flour mixture just until moistened--don't overdo it!
Portion the batter evenly into the prepared muffin cups, each about 3/4 full.
To make the topping, in a small bowl, mix together brown sugar, flour, cinnamon, and salt.
Cut in the cold butter until mixture resembles coarse cornmeal.
Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
I like to turn on the broiler for a minute or two right at the end to crisp up that topping, but it's not necessary.
Cool for about 5 minutes in the pan, then remove to a wire rack to cool completely.

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