Banana, Orange & Pecan Muffins

"Makes 12 very moist and not to sugary muffins. Enjoy!"
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
35mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
  • 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.
  • Spoon batter into 12 greased or paper-lined muffin cups.
  • 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.
  • Store in airtight containers for up to 3 days of freeze for up to 3 months.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I'm from Quebec! I really like to cook! It's one of my passions in life... <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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