Banana and pecan muffins
- Preparation 15 min
- Cooking 25 min
- Servings 12 muffins
- Freezing Absolutely
Strap on your toque with banana paste, because these banana pecan muffins will knock your socks off! I had no choice but to bake them; every time I open my freezer, there are at least 43 brown bananas staring at me with a look of abandon. Moist as can be, with just enough crunch to make you close your eyes in bliss, they’re perfect for calming your sugar rage or impressing your world without breaking your bank too much. Basically, they’re like a hug in a muffin wrapper. Open the oven, get ready to salivate and let the magic happen!
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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
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!
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