Whole Grain Banana Pecan Muffins

Let's Cook

Ingredients

6 servings
  • 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

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • 12.Muffin Liners
  • Muffin Tins

Directions

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

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

Serving Day Directions

Warm in microwave if desired.

Nutritional Information

Not Available

About This Recipe

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

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies lead Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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