BANANA PECAN MUFFINS

By   March 2, 2014

Banana Pecan Muffins (11 of 13)

Children can be very difficult when it comes to eating fruit and vegetables, but they are soon converted when they try a Muffin that made out of fruit. Muffins are the ideal lunch bag treat because they are relatively low in fat and sugar, and – as long as your child doesn’t have a nut allergy – you can add in some useful protein. Try Banana Pecan Muffins!

This recipe makes 8 muffins. You can always double the recipe to make more.

Ingredients:

  • 1 cup flour (all-purpose or whole wheat), sifted
  • 1 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1 cup pecans, chopped
  • 2 large ripe bananas, mashed
  • 5 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons flax seeds (optional)

Note: if you’re using flax seeds, use 2 teaspoons less flour

Banana Pecan Muffins (1 of 13)

Sift the flour, baking powder, add the sugar and pecans, and stir to combine.

Banana Pecan Muffins (2 of 13)

Place the mashed bananas, milk, butter, egg, and vanilla extract in a separate bowl and mix together.

Banana Pecan Muffins (3 of 13)

Banana Pecan Muffins (4 of 13)

Add the wet ingredients to the dry ingredients and gently stir until just combined. Place muffin paper liners in a muffin pan. Divide the batter evenly, filling the paper liners about 3/4 each, and bake at 375 degrees F for 20-25 minutes until golden. I sprinkled some sugar on “muffins” right before they went in the oven. It creates a nice crunchy top.

Banana Pecan Muffins (5 of 13)

Banana Pecan Muffins (10 of 13)

Banana Pecan Muffins (13 of 13)

Banana Pecan Muffins (6 of 13)

BANANA PECAN MUFFINS

  • Servings: 8
  • Time: 40 minutes
  • Difficulty: easy
  • Print

By VerasCooking.com

Banana Pecan Muffins (11 of 13)

Ingredients:

  • 1 cup flour (all-purpose or whole wheat), sifted
  • 1 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1 cup pecans, chopped
  • 2 large ripe bananas, mashed
  • 5 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons flax seeds (optional)

Note: if you’re using flax seeds, use 2 teaspoons less flour

Directions:

  1. Sift the flour, baking powder, add the sugar and pecans, and stir to combine.
  2. Place the mashed bananas, milk, butter, egg, and vanilla extract in a separate bowl and mix together.
  3. Add the wet ingredients to the dry ingredients and gently stir until just combined.
  4. Place muffin paper liners in a muffin pan.
  5. Divide the batter evenly, filling the paper liners about 3/4 each, and bake at 375 degrees F for 20-25 minutes until golden.
  6. I sprinkled some sugar on “muffins” right before they went in the oven. It creates a nice crunchy top.

5 Comments on “BANANA PECAN MUFFINS

  1. Pingback: Banana Nut Muffins | Need to Know Always

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  3. Tzivia

    Hiya Vera luv yo just put these babies in the oven didn’t have pecans on hand soooooo I used those good ol trusty chocolate chips lol hopefully they will still be just @ really yummy and delish thanx tons for posting my mom just started her job @ a teacher again and there are occasions when she has no time to make breakfast so these I think will do the job

      1. Tzivia

        Yo vera these came out really way good luv definitely making these again thanx again gurl only 2 left in the freezer have a gr8 blessed awesome amazing weekend cheers

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