Best Banana Pecan Mini Muffins Recipes
BANANA PECAN WHOLE WHEAT MINI MUFFINS
I adapted this from an Old Betty Crocker cookbook. My husband was terribly disappointed when they were all done!
Provided by ladypit
Categories Quick Breads
Time 30m
Yield 3 dozen mini muffins, 36 serving(s)
Number Of Ingredients 12
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 PECAN MINI MUFFINS
Steps:
- Preheat oven to 375 degrees. Line a mini muffin pan with 34 to 36 muffin papers. Place all dry ingredients (flour through pecans) in a large bowl and whisk to combine. In another bowl, peel and slice the bananas into half inch pieces. Mash the bananas with a potato masher leaving some chunks of banana (the mashed bananas should NOT be a smooth puree). Mix in the butter, eggs, and buttermilk. Fold the wet mixture into the dry and stir until just combined. Using a small ice cream scoop (like a number 24) or a tablespoon, fill each muffin liner full with the batter. Bake in a preheated oven for 25 to 30 minutes. The muffins are done when golden brown on top and a cake tester comes out clean. Let cool in the pan for 10 minutes, then remove the muffins and serve immediately or let cool to room temperature on a wire rack.
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