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