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Whole Grain Banana Pecan Muffins

Whole Grain Banana Pecan Muffins


Lisa @ onceamonthmeals.com


  • 0.75 cups unbleached, all purpose flour
  • 1.25 cups whole wheat flour
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.75 cup sugar
  • 0.25 cup honey
  • 0.25 cup butter, softened #1
  • 2 large eggs
  • 1.5 cup ripe, mashed bananas
  • 0.33 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 0.25 cup chopped pecans
  • 0.25 cup butter, melted #2
  • 0.75 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1.5 Tablespoons milk


In a medium bowl, mix together all purpose flour, whole wheat flour, baking soda, salt and cinnamon. Set aside. In a large mixing bowl, beat together sugar, honey and butter #1.  Add the eggs, one at a time, being careful not to over mix. Add in the banana, yogurt and vanilla, and mix just until combined. Stir in the flour mixture, and beat just until combined. Gently fold in the pecans. Divide batter between lined muffin tins, filling them 3/4 full. Bake 350F for 20-25 minutes until firm.  Allow to cool for 5-10 minutes, then transfer to a cool rack. While muffins are baking, prepare brown butter glaze. Whisk together butter #2, vanilla, and powdered sugar until smooth. Add milk 0.5 Tablespoons at a time, whisking until smooth. Dip the top of each muffin into glaze, and place on cooling rack until dry.

Freezing Directions:

Bake and ice muffins as directed above. Allow to cool and dry completely. Divide muffins between indicated number of gallon sized freezer storage bags, label and freeze. TO SERVE: Thaw and warm if desired.

Servings: 12 muffins

**conversion chart image provided by Erik Spiekermann

6 Responses to “Whole Grain Banana Pecan Muffins”

  1. Frances says:

    Wow!! These muffins looks delicious. I’ve been a member for about a month now and on all 3 devices I’ve been using (iPhone 5, iPad & desktop) I do not see a “add recipe to menu ” or anything. All I see is a print and pin button. I’ve been manually going over to Ziplist and looking up oamm specific recipes in their search to add them to my grocery list. So you have a YouTube video with help on this? Thank you.

  2. […] Not sure if you want to commit to a membership but still want to peruse a variety of healthy recipes for free? You can do that too. Kelly tells us about a few of her favorite recipes below, but I’m jotting this one down for breakfast next week: Whole Grain Banana Pecan Muffins. Nom-nom! […]

  3. Anna says:

    What do you mean when referring to butter #1 and butter#2? And is .33 cup the same as 1/3 cup?

    Can’t wait to try this recipe

    • Katie says:

      Hi Anna! Since there are two different butters listed, we use butter #1 and #2 to clarify so you aren’t confused which to use. And yes, .33 cups is 1/3 cup. There is a chart at the bottom that can help with some of the conversions as well. Enjoy!

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