Whole Wheat Banana Pecan Muffins
These breakfast muffins pack a punch of fiber, without whole-wheat taste. They are sweetened with maple syrup instead refined sugar.
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3 medium ripened bananas mashed
- 1/4 cup milk room temperature
- 1/4 cup coconut oil melted and cooled
- 2 eggs room temperature
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup chopped pecans optional
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flours, cinnamon, nutmeg, baking powder, baking soda.
In a separate bowl, mash the bananas and whisk in the eggs, milk, vanilla, coconut oil and maple syrup.
Slowly add the dry ingredients to the wet, and mix until just combined and there are no more lumps in the batter. Do not over-mix.
Mix in the pecans, and spoon batter into the lined muffin cups. Sprinkle the top with pecans and place in the oven.
Bake for 15-20 minutes. At the 15-minute mark, test the muffins with a toothpick. If it comes out clean, they are done!
Allow them to cool for 15-20 minutes.
Baking time will vary depending on your oven.
Walnuts or chocolate chips can be substituted for pecans.