Banana-Pecan Muffins

  • 3/4 C flour
  • 1-1/4 C whole wheat flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 C sugar
  • 1/4 C butter, softened
  • 2 eggs
  • 1-1/2 C mashed, very ripe banana (about 2 large bananas or 3 smaller ones)
  • 1/3 C low-fat sour cream or plain yogurt
  • 1 tsp. vanilla
  • 1/4 C pecans, chopped
  • 1/4 C 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 and butter. Add eggs one at a time, combining completely after each addition. Add the mashed banana, yogurt, and vanilla. Slowly add the flour mixture and beat until just combined (don't over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 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.

Date Added:December 28, 2012
Source:Our Best Bites
Meals:Breakfast, Brunch, Snack
Courses:Bread, Dessert