recipes / Breakfast / Whole Grain Banana Pecan Muffins

Whole Grain Banana Pecan Muffins

These muffins are an upgrade to traditional banana muffins. They are made with whole grains, pecans, and topped with a delicate brown butter icing.
6 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Kim Print
Whole Grain Banana Pecan Muffins

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

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
  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, 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.
  12. Divide muffins between indicated number of gallon sized freezer storage bags, label and freeze.

Serving Day Directions

  1. Warm in microwave if desired.

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