Banana Pecan Whole Wheat Mini Muffins Recipe

Name: Banana Pecan Whole Wheat Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup sugar; 1 cup oat bran; 1 egg; 2 tablespoons water; 1 1/2 cups mashed bananas; 1 1/2 cups whole wheat pastry flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon vanilla; 1/2 cup chopped pecans

Servings: persons

1/2 cup butter
1/2 cup sugar
1 cup oat bran
1 egg
2 tablespoons water
1 1/2 cups mashed bananas
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped pecans

1
Preheat the oven to 350u00b0F.
2
Spray your mini muffin pans with non stick spray.
3
Beat the butter and sugar together.
4
Add the egg and mix well.
5
Then add the oat bran and mix well.
6
In a separate container combine the mashed banana with the 2 tablespoons water.
7
Mix the dry ingredients together.
8
Add the banana mix to the butter alternatively with the mixed dry ingredients. Mix well.
9
Add the vanilla and the pecans.
10
Bake for about 15 minutes or until the muffins start to brown.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup sugar, 1 cup oat bran, 1 egg, and more.

Yes, Banana Pecan Whole Wheat Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pecan Whole Wheat Mini Muffins

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