Banana Honey Pecan Muffins

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Hi guys! Hope you have had a great week! I thought I would send you into the weekend with scrumptious banana muffins! These are great for breakfast, for a snack, or… just because. I had ONE over ripe banana, that I could just not find in me to throw away. Typically I would make a fruit smoothie if I had any over ripe bananas on hand, which would have been the healthier thing to do, but I didn’t have any smoothie making ingredients on hand. So I was inspired by my one over ripe banana to come up with these muffins!

I present to you, Banana Honey Pecan Muffins!

banana5What I love most about these… there is NO sugar! I also love the crunchy crumble on top. These are perfect with your morning coffee, or your afternoon tea.

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Banana Honey Pecan Muffins

Makes 10 muffins

* This recipe is measured for using one large over ripe banana. Recipe can be doubled.

Recipe:

Topping

1/4 cup + 2 Tablespoons all purpose flour

2 Tablespoons unsalted butter

2 Tablespoons chopped pecans (or any nut of your choice)

1 & 1/2 teaspoon honey

pinch of salt

Muffins

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Half of a 1/8 teaspoon baking soda

Half of a 1/8 teaspoon nutmeg

1 large egg

1/3 cup honey

1/3 cup vegetable oil

1 large over ripe banana- mashed

1/2 teaspoon vanilla extract

1/4 cup chopped pecans (or any nut of your choice)

Directions:

  • Heat oven to 350°. Line muffin pan with 10 muffin cup liners. If not using liners, spray muffin pan with non-stick cooking spray.

Topping

  • In a medium-size bowl, blend together flour and butter with your fingertips. (I used a fork)
  • Stir in nuts, honey, and salt, working the mixture together to make crumbs. (Will be moist). Set aside.

Muffins

  • In a large bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg. make a well in the center of the dry ingredients.
  • In a separate bowl, whisk together eggs, honey, vegetable oil, mashed banana, and vanilla extract. Pour wet ingredients into the well in flour mixture and stir using a spatula until just combined.
  • Stir in nuts. Fill liners 3/4 full of batter. Sprinkle each one with topping.
  • Bake for about 16 minutes, or until inserted toothpick comes out clean.
  • Let cool in muffin tin about 5 minutes, then transfer to a cooling rack to cool completely. Or enjoy them fresh and warm right out of the oven!

Enjoy!

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