Whole Wheat Banana Muffins with Graham-Pecan Topping
From luisascatering 11 years ago
- 45 minutes to make
- Serves 12
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: shopping list
- 3/4 cup whole wheat pastry flour shopping list
- 3/4 cup regular all purpose flour shopping list
- 3/4 cup organic sugar shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 teaspoon cinnamon shopping list
- 1/4 teaspoon sea salt shopping list
- 1/2 cup unsalted butter, melted shopping list
- 1 1/2 cups ripe mashed bananas shopping list
- 2 cage free eggs shopping list
- 1 teaspoon vanilla shopping list
- topping: shopping list
- 1/2 cup graham cracker crumbs shopping list
- 1/4 cup pecans, finely chopped shopping list
- 1/8 cup packed light brown sugar shopping list
- 1/8 cup granulated sugar shopping list
- 2 tablespoons unsalted butter, melted and cooled shopping list
How to make it
- Preheat oven to 350 degrees. Line muffin pan with liners.
- Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
- 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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