Banana Pecan Muffins

Banana Pecan Muffins

• • 1 1/2 cups mashed ripe bananas (about 3 small bananas)

  • 1/2 cup light brown sugar

  • 1/2 cup vegetable oil

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup all-purpose flour

  • 3/4 cup whole-wheat flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup chopped, toasted pecans

Preheat the oven to 350. To toast the pecans, spread them on a baking sheet to toast in the oven for about 10 minutes, while the oven is preheating. Place 12 paper liners in a muffin pan.

In a large bowl, combine the mashed banana, brown sugar, oil, eggs and vanilla and whisk until combined. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients, stirring just until moistened. Stir in 3/4 cup of the pecans.

Fill the cups 3/4 full with the batter. Crush the remaining 1/4 cup of pecans and sprinkle over the top of the batter. Bake for 18-20 minutes, until golden brown and a toothpick comes out clean. Cool on wire racks for a few minutes, then serve warm with jam or honey.

Yields 12 muffins.

Recipe from Curly Girl Kitchen