Banana pecan muffins

Name: Banana pecan muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Québécoise
Ingredients: 1 cup (250 ml) all-purpose flour; ½ cup (125 ml) whole wheat flour; 1 ½ tsp (7.5 ml) baking soda; ¼ tsp (1.25 ml) ground nutmeg; ¼ tsp (1.25 ml) ground cinnamon; 2 pinches of salt; ½ cup (125 ml) melted butter (still warm); 3 large ripe bananas, mashed (yes, the freezer ones!); ½ cup (125 ml) brown sugar; ¼ cup (60 ml) milk; 1 large egg, at room temperature; 1 tsp (5 ml) vanilla extract; 1 cup (250 ml) coarsely chopped pecans

Preparation 15 min
Cooking 25 min
Servings 12
Freezing Absolutely

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Ingredients

1 cup (250 ml) all-purpose flour
½ cup (125 ml) whole wheat flour
1 ½ tsp (7.5 ml) baking soda
¼ tsp (1.25 ml) ground nutmeg
¼ tsp (1.25 ml) ground cinnamon
2 pinches of salt
½ cup (125 ml) melted butter (still warm)
3 large ripe bananas, mashed (yes, the freezer ones!)
½ cup (125 ml) brown sugar
¼ cup (60 ml) milk
1 large egg, at room temperature
1 tsp (5 ml) vanilla extract
1 cup (250 ml) coarsely chopped pecans

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Preparation

Preheat the oven to 350 °F (180 °C), rack in the middle. Line a 12-cup muffin pan with paper liners or grease it lightly.
In a bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, nutmeg, cinnamon and salt. Set aside.
In a second bowl, combine the mashed bananas, the warm melted butter, the brown sugar, the milk, the room-temperature egg and the vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir just enough to moisten the flour. Fold in the pecans with two or three more strokes. The batter stays lumpy. Divide it among the muffin cups.
Bake 20 to 25 minutes, or until a toothpick pushed into the center of a muffin comes out clean. Don’t open the oven while they bake, it drops the temperature and kills the rise. Let them cool 5 minutes before devouring.