Banana-Pecan Morning Muffins

Banana-Pecan Morning Muffins

5 2
  • Preparation Time

    20 mins

  • Cooking Time

    30 mins

  • Makes

    12 muffins


  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) old fashioned or quick oats
  • 1 tsp. (5 mL) baking powder
  • 1/2 tsp. (2 mL) baking soda
  • 1/4 tsp. (1 mL) ground cinnamon
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine*
  • 3/4 cup (175 mL) sugar
  • 2 eggs
  • 1 cup (250 mL) fat-free vanilla or plain yogurt
  • 2 tsp. (10 mL) vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 cup (125 mL) pecans


Step 1

Preheat oven to 375 ˚F (190 ˚C). Put a paper cup in each holes of a 12-muffin dish. Reserve.

Step 2

Blend flours, oats, baking powder, baking soda, cinnamon in a large bowl; reserve.

Step 3

Beat Becel® Buttery Taste margarine* and sugar in another large bowl with an electric batter until having a light consistency, about 5 minutes.

Step 4

Add eggs, yogurt and vanilla, continuing until well blend and smooth. Incorporate the flour blend. Beat again. Add pecans and bananas. Split equally in prepared muffins tins.

Step 5

Cook in the oven for 30 minutes or until a toothpick inserted in the muffin comes out cleaned. Cool 10 minutes on a wire rack. Take out the paper cups and cool completely.

Recipe Tip:

*Becel® Gold in Quebec.

This recipe was evaluated by dieticians authorized by The Heart Association and is a good healthy recipe based on recommendations from the Canadian Food Guide.

Nutritional Information:

Recipe : Banana-Pecan Morning Muffins
Makes : 12 muffins

1 muffinAmount% Daily Value
Calories from Fat:120  
Total Fat:13 g 
Saturated Fat:1.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:3.9 g 
Monounsaturated Fat:6.3 g 
Cholesterol:30 mg 
Sodium:160 mg 
Total Carbs:38 g 
Dietary Fiber:3 g 
Sugars:18 g 
Protein:5 g 
Vitamin A: 15 %
Vitamin C: 2 %
Calcium: 4 %
Iron: 8 %
Potassium:180 mg 
Omega-3:0.7 g 
Omega-6:3.2 g