Banana, Orange & Pecan Muffins

Peach01's Note:

Makes 12 very moist and not to sugary muffins. Enjoy!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 4 mashed bananas (ripe)
• 1⁄3; cup melted butter
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon grated orange rind
• 1 ½ cups whole wheat flour
• ½ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chopped pecans

Directions:

1. In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
2. In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
3. Spoon batter into 12 greased or paper-lined muffin cups.
4. Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
5. Store in airtight containers for up to 3 days of freeze for up to 3 months.

Reviews

[Annacia]

Excellent muffins. I skipped adding any butter or oil and added a small splash of orange juice (only about 2 tsps) just to moisten the batter a touch and the sugar was replaced with Splenda. They came out moist, soft, tender and luscious. The strong flavors and the banana's and pecans with the orange as a light background note. This is a keeper for sure.