Recipes / Snack

Whole Grain Banana Pecan Muffins

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Whole Grain Banana Pecan Muffins

Kim
The Cook
6 Servings
17 Ingredients
5 Comments

These muffins are an upgrade to traditional banana muffins. They are made with whole grains, pecans, and topped with a delicate brown butter icing.

Read More
6 Servings
17 Ingredients
5 Comments

Ingredients

  • ¾ cups Flour, All-Purpose
  • 1 ¼ cups Flour, Whole Wheat
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ¾ cups Sugar
  • ¼ cups Honey
  • ¼ cups soften Butter #1
  • 2 individual Egg
  • 1 ½ cups peel and mash Banana
  • ⅓ cups Greek Yogurt, Plain
  • 1 teaspoon Vanilla #1
  • ¼ cups chop Pecans
  • ¼ cups melt Butter #2
  • ½ teaspoons Vanilla #2
  • ¾ cups Powdered Sugar
  • 1 ½ tablespoons Milk

Containers

Supplies

  • 12.Muffin Liners
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl, mix together all purpose flour, whole wheat flour, baking soda, salt and cinnamon. Set aside
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

fall, winter, spring, summer, traditional, vegetarian, soy-free, fish-free, shellfish-free

Categories

fall, winter, spring, summer, traditional, vegetarian, soy-free, fish-free, shellfish-free

5 Comments

Join the discussion

  1. 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.

    Reply

    1. Hi Frances, have you watched these tutorials yet? https://onceamonthmeals.com/mem… They may help with swapping out recipes. Your Pro membership gives you access to Menu Builder so you will want to click that and then you can build a menu and select recipes. If you continue to have trouble, email us at info at onceamonthmeals.com and we can help walk you through it.

      Reply

  2. 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

    Reply

    1. 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!

      Reply