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Banana Nut Muffins

  • Cooking time30 min
  • Prep time20 min
  • ServingsMakes 12 muffins

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup old fashioned or quick oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 cup (1 stick) Becel® salted margarine sticks
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup fat-free vanilla or plain yogurt
  • 2 tsp. vanilla extract
  • 2 ripe bananas , mashed
  • 1/2 cup chopped pecans
Calories280.00
Calories from Fat108.00
Total Fat12.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.500 g
Monounsaturated Fat6.000 g
Cholesterol30 mg
Sodium140 mg
Total Carbs38.00 g
Dietary Fiber3.0 g
Sugars18.00 g
Protein6.00 g
Calcium97 mg
Iron1.00 mg
Potassium204.000 mg
Omega-30.50 g
Omega-62.50 g
Vitamin C1.9 mg

Instructions

  1. Preheat oven to 375°F (190°C ). Generously grease a 12-cup muffin pan or line pan with cupcake liners and generously grease liners; set aside.
  2. Combine flours, oats, baking powder, baking soda and cinnamon in a large bowl; set aside.
  3. Beat (1 stick) Becel® sticks and sugar in another large bowl with an electric mixer until creamy, about 5 minutes.
  4. Beat in eggs, yogurt and vanilla on low speed until blended and smooth. Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Stir in bananas and pecans. Spoon batter evenly into prepared pan.
  5. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.