Whole Grain Banana-Pecan Muffins (Recipe adapted from Cooking Light)
3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar
Preheat the oven to 350.
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. I actually filled just 12 cups up to the brim, providing lots of batter for the muffins to grow little tops in the oven. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes.