Friday, May 18, 2012

Whole Grain Banana-Pecan Muffins

I've posted a recipe for Banana muffins before. Those are super healthy. These are super delicious. And I will make no comment on the healthy-ness of these because I have no idea! We actually didn't try the pecans on top (my mom didn't have any), but I love pecans, so I'm sure it would be delicious as well.

Whole Grain Banana-Pecan Muffins
About 24
3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 3 large and 4 medium)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar

Preheat the oven to 350. Line a muffin tin with liners.

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among 24 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 22-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Recipe Source: adapted slightly from Our Best Bites

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