Recipe from ourbestbites.com: http://www.ourbestbites.com/2010/09/kids-week-on-the-go-breakfasts-whole-grain-banana-pecan-muffins/
Ingredients:
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 (I think this are a little sweet, I would suggest a scant 3/4 cup)
1/4 c. honey
1/4 c. butter, softened
2 large 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 (I used plain greek yogurt because that was what was in my fridge)
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar (I think this are a little sweet, I would suggest a scant 3/4 cup)
1/4 c. honey
1/4 c. butter, softened
2 large 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 (I used plain greek yogurt because that was what was in my fridge)
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar
Instructions:
Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16 (I got 21 out of this recipe).
Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), 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 (don’t over-mix).
Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 (20 minutes in my oven) 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.
