Toasted pecans take the banana muffin to a whole new level. Toasted pecans make everything yummy, toss in a salad, sprinkle on pancakes once you ladel the batter on the pan and sprinkled on a bowl of ice cream. The possibilities are endless. The best way to toast the pecan is to put the desired amount in a frying pan, over medium-high heat tossing the pecans around for about 10 minutes, until you smell that toasty nutty smell. Be careful not to leave the pan for too long....they can go from toasty to burned pretty quickly.
These muffins have texture...with a slight crunch!
Split and smear with butter!
BANANA AND TOASTED PECAN MUFFINS
- 1-1/2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 2 t. baking powder
- 1 t. ground cinnamon
- 1/2 t. baking soda
- 1/4 t. salt
- 1 c. chopped pecans, toasted
- 1 lg. egg
- 3/4 c. organic cane sugar
- 1-1/3 c. mashed ripe bananas (2 to 3)
- 6 T. canola oil or melted butter
- 1 t. vanilla
Combine dry ingredients. Mix toasted pecans with flour mixture. Mash bananas in a separate bowl. Add egg, sugar, butter/oil and vanilla. Whisk together wet ingredients. Mix wet and dry ingredients together just until dry ingredients are moistened. This batter will seem somewhat thick. Scoop into prepared muffin pan. Bake at 375 degrees for 18 to 20 minutes, until toothpick test comes out clean. Let cool 2 to 3 minutes before removing from pan. Makes 12 muffins.