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Whole Grain Banana Pecan Muffins

<p>These muffins are an upgrade to traditional banana muffins. They are made with whole grains, pecans, and topped with a delicate brown butter icing.</p>
6 Servings Recipe By

Ingredients

  • 3/4 cups Flour, All-Purpose
  • 1 1/4 cups Flour, Whole Wheat
  • 3/4 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 1 teaspoon Cinnamon
  • 3/4 cups Sugar
  • 1/4 cups Honey
  • 1/4 cups soften Butter #1
  • 2 individual Egg
  • 1 1/2 cups peel and mash Banana
  • 1/3 cups Greek Yogurt, Plain
  • 1 teaspoon Vanilla #1
  • 1/4 cups chop Pecans
  • 1/4 cups melt Butter #2
  • 1/2 teaspoons Vanilla #2
  • 3/4 cups Powdered Sugar
  • 1 1/2 tablespoons Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 656 Calories
  • 22g Total Fat
  • 11g Sat Fat
  • 1g Trans Fat
  • 117mg Cholesterol
  • 347mg Sodium
  • 109g Total Carb
  • 7g Fiber
  • 64g Total Sugars (Includes 52g Added Sugars)
  • 11g Protein
  • 25 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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
  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.

Make From Frozen Serving Day Directions

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
  2. Warm in microwave if desired.

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