Best 6 Banana Pecan Whole Wheat Mini Muffins Recipes

BANANA PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup regular-sized muffin tin with paper liners.
• Cut two of the bananas into pieces and place in the bowl of a stand mixer fitted with the whisk attachment. Add the brown sugar and whip on medium high speed for around three minutes or until pretty smooth.
• Add the melted butter, eggs and vanilla to the banana sugar mixture, and keep whipping for another 2 - 3 minutes, until well combined.
• Mash the remaining two bananas in a small bowl until mostly smooth, with only small chunks remaining.
• In a medium bowl, whisk together the flour, baking soda and salt. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula until just combined. Fold in the mashed bananas.
• Divide the batter evenly in the muffin cups. Sprinkle the tops with pecans and bake for about 18 to 20 minutes until a toothpick inserted in the center comes out clean.

BEST YET BANANA MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
• Combine flour, baking powder, and baking soda in a bowl.
• Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
• Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

BANANA PECAN WHOLE WHEAT MINI MUFFINS

Steps:

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

BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
• In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
• Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

WHOLE WHEAT BANANA MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients in a large bowl and mix well.
• Combine wet ingredients in a different bowl and beat well together.
• Add beaten wet ingredients to dry ingredients; stir until moistened.
• Fill baking cups 2/3 full and bake for 20-25 minute.