Banana Pecan Muffins

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Banana Pecan Muffins

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By Ellie Krieger

These tender and fragrant banana muffins offer a cake-like and nourishing experience. Made with lots of sweet, ripe bananas, whole wheat flour and healthy oil, they’re flavored with cinnamon and vanilla and have a hearty pecan crunch. They can be made either with date sugar, which is made from ground and dried dates, a whole fruit sweetener that imparts a more subtle sweetness, or with regular light brown sugar which imparts a more traditional level of sweetness, but still soft.

Storage: Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Ingredients

Measuring cup

Servings: 12 (makes 12 muffins)

Directions

Time icon

Active: 30 minutes|

Total: 50 minutes

  1. Step 1

    Place a rack in the middle of the oven and preheat to 400 degrees. Brush a 12-cup muffin pan with oil.

  2. 2nd step

    In a medium bowl, mix the flour, date sugar, baking powder, cinnamon and salt until combined. In a large bowl, whisk together eggs, milk and oil until well combined. Stir bananas and vanilla into egg mixture to combine. Add the flour mixture and stir with a wooden spoon or flexible spatula until well combined. Gently stir in the pecans to distribute them.

  3. Step 3

    Pour the batter into the prepared muffin tin – each well should be a little more than three-quarters full – then bake for about 18 minutes, or until a wooden toothpick inserted into the center of the muffin tin One of the muffins comes out clean. Let cool on a rack in the pan for 15 minutes, then run a butter knife or small offset spatula around the muffins to loosen them and unmold.

Replacements

Pecans >> Walnuts, chopped almonds, hazelnuts or sunflower or pumpkin seeds.
Cow’s milk >> Vegetable milk of your choice.

Variants

In place of the date sugar, you can use brown sugar with these adjustments: increase the flour to 2 cups, reduce the mashed banana to 1 cup, and whisk the brown sugar into the wet ingredients.

Nutrition Facts

Per muffin

  • Calories

    232

  • Fat

    11g

  • saturated fat

    1g

  • Carbohydrates

    31g

  • Sodium

    270 mg

  • Cholesterol

    32mg

  • Protein

    4g

  • Fiber

    4g

  • Sugar

    12g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published on April 17, 2024

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