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    You are in: Home / Recipes / Banana Pecan Whole Wheat Mini Muffins Recipe
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    Banana Pecan Whole Wheat Mini Muffins

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 26, 2006

      Absolutely DELICIOUS! I used 1/4 cup butter & 1/4 cup applesauce, Splenda & omitted the pecans. Baking time was around 15 min. I got so many mini muffins out of just making 1/4 of the recipe-around 15! So the full recipe makes A LOT so be ready to freeze some! Thanks for such a great recipe. Might try adding some mini choc chips next time.

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    • on February 12, 2006

      These are very nice muffins. I didn't have any oat bran so used wheat bran and the texture was perfect. I used splenda and added a little extra for our taste. Very good. Thanks LP

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    • on April 06, 2010

      Fantastic muffins. I made this into regular size muffins, used 2T of milk instead of water and walnuts in place of the pecans. These will be my go to recipe for banana muffins or even banana bread.

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    • on January 29, 2006

      Excellent mini muffins, mine took only 8 minutes to bake in my air convection oven. I used half and half cream in place of the water and increased the sugar slightly and used raisins in place of nuts. These have a wonderful nutty flavor with an extreme banana flavor! great recipe, thank you ladypit!...Kitten:)

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    Nutritional Facts for Banana Pecan Whole Wheat Mini Muffins

    Serving Size: 1 (27 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 78.0
     
    Calories from Fat 36
    47%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.8 g
    9%
    Cholesterol 12.6 mg
    4%
    Sodium 90.5 mg
    3%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.0 g
    16%
    Protein 1.5 g
    3%

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