Whole Wheat Banana Pecan Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 175.8
  • Total Fat: 4.0 g
  • Cholesterol: 28.1 mg
  • Sodium: 164.4 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Whole Wheat Banana Pecan Muffins calories by ingredient
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Adapted from cooking light. Adapted from cooking light.
Number of Servings: 16


    3/4 c. all-purpose flour
    1 1/4 c. whole wheat flour
    3/4 tsp. baking soda
    1/2 tsp. salt
    1 tsp. ground cinnamon
    1 c. white sugar (or 3/4 c. sugar, 1/4 c. honey)
    1/4 c. butter or margarine, softened
    2 lg. eggs
    1 1/2 c. mashed, very ripe bananas (about 3 small ones)
    1/3 c. low-fat sour cream or plain yogurt
    1 tsp. vanilla extract
    1/4 c. chopped pecans
    1/4 c. packed brown sugar


Preheat the oven to 350. Line a muffin tin with liners (~15-16). Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add each egg one at a time, combining completely after each addition, but not overmixing. Add the mashed banana, yogurt, and vanilla. SLowly add in the flour mixture, and beat only until combined. Fill cups about 2/3 full to make about 16 cups. Combine chopped nuts and sugar and sprinkle on the top of the batter. Bake 23-28 minutes or until a toothpick comes out clean in the center. Allow to cool 5-10 minutes before moving to a wire rack. Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user RAWRIGHT26.

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