Whole Wheat Banana Muffins With Graham-pecan Toppi... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Whole wheat pastry flour really works better in baked items - it's a lighter, softer wheat. I look forward to trying carrot cake muffins as well very soon. Ingredients:
batter |
3/4 cup whole wheat pastry flour |
3/4 cup regular all purpose flour |
3/4 cup organic sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon sea salt |
1/2 cup unsalted butter, melted |
1 1/2 cups ripe mashed bananas |
2 cage free eggs |
1 teaspoon vanilla |
topping |
1/2 cup graham cracker crumbs |
1/4 cup pecans, finely chopped |
1/8 cup packed light brown sugar |
1/8 cup granulated sugar |
2 tablespoons unsalted butter, melted and cooled |
Directions:
1. Preheat oven to 350 degrees. Line muffin pan with liners.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
3. In a mixing bowl combine flours, sugar, baking powder, baking soda, cinnamon and salt. Make a well and mix in butter, mashed bananas, eggs, and vanilla. Stir just until incorporated. With an ice cream scoop, drop batter into muffin pan. Sprinkle each muffin with cracker-pecan mixture. Bake 25 minutes or until done.
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