Banana Pecan Muffins

6 days ago 6

Democracy Dies successful Darkness

clock50 minscourseBreakfast

3.7 (122)

By Ellie Krieger

These tender, fragrant banana muffins connection a cakelike acquisition that is nourishing, too. Made with plentifulness of sweet, ripe bananas, whole-wheat flour and steadfast oil, they’re fragrant with cinnamon and vanilla, and person a hearty pecan crunch. They tin beryllium made with either day sugar, which is made of ground, dried dates, a whole-fruit sweetener that imparts a much subtle sweetness, oregon regular airy brownish sweetener which yields a much traditional, but inactive gentle, level of sweetness.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 12 (makes 12 muffins)

1/3 cupful (80 milliliters) neutral oil, specified arsenic avocado oregon canola, positive much for the pan
1 1/2 cups (180 grams) whole-wheat pastry flour oregon achromatic whole-wheat flour (may substitute 3/4 cup/94 grams each regular whole-wheat flour and all-purpose flour)
3/4 cupful (108 grams) day sweetener (see Variations)
1 tablespoonful baking powder
1 1/4 teaspoons crushed cinnamon
1/2 spoon good salt
2 ample eggs
1/2 cupful (120 milliliters) reduced-fat oregon full milk
4 ample ripe bananas, mashed (1 1/2 cups)
2 teaspoons vanilla extract
1/2 cupful (60 grams) chopped pecans

Nutritional Facts

Per muffin

Calories
232
Fat
11 g
Saturated Fat
1 g
Carbohydrates
31 g
Sodium
270 mg
Cholesterol
32 mg
Protein
4 g
Fiber
4 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published April 17, 2024

Updated March 17, 2026