AuthorAmy RD, LDNCategoryBreakfast, Dessert, SnackDifficultyBeginnerSet out all in Ingredients and equipment for healthy baking!
Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
Slowly add the dry ingredients to the wet ingredients.
Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
Spoon the batter evenly into 12 muffin cups.
Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.
Ingredients
Directions
Set out all in Ingredients and equipment for healthy baking!
Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
Slowly add the dry ingredients to the wet ingredients.
Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
Spoon the batter evenly into 12 muffin cups.
Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.