Friday, September 24, 2010

Whole-Wheat Banana Nut Muffins

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 t. baking soda
1/2 t. salt
1 t. cinnamon
3/4 c. sugar
1/4 c. honey (or 1/4 c. sugar if you prefer, or I did 2 T. sugar and 2 T. honey)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe bananas (about three bananas)
1/3 c. low-far sour cream or plain yogurt
1 t. vanilla
1/4 c. nuts, chopped (pecans or walnuts)
1/4 c. packed brown sugar

Preheat the oven to 350. Line a muffin tin with liners--you'll need about 15-16.

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don't over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Note 1: My friend Julia hit me up to this lovely site, where I found the recipe for these muffins. They are really, really excellent. I was able to get a dozen regular-sized ones and a dozen mini muffins. So some for me and the husband and some for the kid! We all loved them. Also note that I love nuts IN my muffins, so I added an additional 1/4 cup chopped walnuts to the batter.

Note 2: These are similar to these, but not quite the same. I like the addition of nuts, as well as the sour cream/yogurt.

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