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Banana Pecan Muffins

Maureen Reynolds
These delicious banana pecan muffins are perfect for a grab and go breakfast, tuck them into a lunch box, or enjoy with a coffee for an afternoon snack.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped dates I used Medjool
  • 3/4 cup chopped pecans
  • 3 large very ripe bananas mashed (about 2 cups)
  • 1/3 cup melted heart healthy margarine such as Becel
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange rind

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl sift together all dry ingredients (flour through salt), add dates and pecans and toss to combine. Set aside
  • In another bowl combine mashed banana, melted margarine, egg, vanilla and orange rind.
  • Add the wet ingredient to the dry and fold with a spatula just until combined.
  • Spray 12 muffin tins with non-stick spray. Fill each with the batter slightly more than 2/3 full.
  • Bake for 17 minutes, or until toothpick inserted comes out clean.
  • Enjoy warm or cool and freeze some for later.
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https://www.redcottagechronicles.com/baking/banana-pecan-muffins/