Banana Pecan Muffins

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 122.9
  • Total Fat: 5.5 g
  • Cholesterol: 25.3 mg
  • Sodium: 149.6 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Banana Pecan Muffins calories by ingredient
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Introduction

Simple banana muffin recipe Simple banana muffin recipe
Number of Servings: 10

Ingredients

    1 cup Whole Wheat Flour
    1 1/4 tsp Baking Powder
    1/4 tsp Salt
    1/8 tsp Cinnamon
    1/3 cup, unpacked Brown Sugar
    1/2 cup, mashed Banana
    2 tbsp salted Butter, melted
    1 oz fat free Greek yogurt
    1 large Egg
    3 fl oz Milk, 1%
    1/3 cup Pecan halves

Tips

Toasting the pecans is not essential, but it does enhance their flavour. You can use chocolate chips instead of (or as well as) the nuts, but it will change the nutritional values. Since nuts and chocolate are both calorie bombs, I prefer to use them sparingly.


Directions

Preheat oven to 350F. Place pecan halves on small baking sheet, toast them in the oven while it preheats. Remove them to a cutting board and coarsely chop. Prepare muffin pan by placing cupcake liners into 10 of the cavities, pour a small amount of water (1/4 cup or less) into the remaining 2 cavities, to prevent the pan from being damaged.
Combine flour, baking powder, salt and cinnamon in medium mixing bowl. Stir in pecans.
In a second medium mixing bowl whisk together the brown sugar, mashed banana, butter, yogurt, egg and milk. Pour into dry ingredients, and stir gently with a rubber spatula just until combined.
Divide the batter evenly into 10 muffin cups (I use a 3 Tbsp scoop).
Bake for 18-20 minutes, or until they test done. Cool in pan for 5 minutes before removing to wire rack to finish cooling.

Serving Size: Makes 10 small muffins.

Number of Servings: 10

Recipe submitted by SparkPeople user PEGGIE0203.

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