I love these muffins. They have a variety of grains, which give them a lot of flavor, along with the banana, maple syrup and pecans. They are a hefty muffin, but not heavy.
I got the recipe from one of my favorite food blogs, Je Mange la Ville. She adapted it from a Dorie Greenspan recipe. I changed it some more.
Banana Pecan Muffins
1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup old-fashioned oats
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1 cup buttermilk (see note)
1/4 cup applesauce*
1/4 cup melted butter
1/3 cup maple syrup
2 large eggs
1/2 cup chopped pecans
1 ripe banana, mashed (or sliced if it’s really ripe)
Preheat the oven to 400°F and spray a muffin tin with non-stick spray.
Combine the flours, cornmeal, oats, baking powder, baking soda, brown sugar and salt in a large bowl. Whisk to incorporate the sugar. Stir in the pecans.
In another bowl combine the buttermilk, syrup, eggs, applesauce and melted butter. Whisk to combine. Stir in the banana.
Mix the wet mixture into the dry mixture being careful to stir the batter only enough to combine the ingredients.
Divide the batter evenly among the muffin cups. Let sit for a minute or two. Bake for 18 to 20 minutes or until the tops are golden and a thin knife inserted into a muffin comes out clean. (These don’t rise a lot). Turn out onto a wire rack and let cool for a few minutes.
* If you don’t have applesauce, you can increase the melted butter to 1/2 cup.
NOTE: Buttermilk is available in most markets. I buy a quart every month and use it for baked goods and pancakes. But, don’t get the fat-free; buy the low-fat.
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