Banana and pecan muffins

  • Preparation 15 min
  • Cooking 25 min
  • Servings 12 muffins
  • Freezing Absolutely

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 pinches salt
  • 1/2 cup melted butter
  • 3 large ripe bananas, mashed
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup coarsely chopped pecans

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Preparation

  • Preheat oven to 180°C (350°F). Line or lightly grease a muffin tin with paper liners.
  • Mix all-purpose flour, whole-wheat flour, baking soda, nutmeg, cinnamon and salt in a bowl. Set aside.
    In another bowl, combine mashed bananas, melted butter, brown sugar, milk, egg and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients, mixing just enough to wet the dry ingredients. Add pecans and stir just until incorporated. Divide batter between muffin cups.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out dry. Cool for 5 minutes before eating!