Banana Almond Pecan Muffins

Wow!! These are delish!! So we just can’t stop making some kind of banana muffins or bread. Paul’s recipe for the Buckwheat Banana Muffin started the wheels turning here at Sturdiwheat. We are on a roll with these pancake/muffin recipes! This one you’ll love too… and don’t be afraid to add in some additional nuts if desired.

2 – ripe mashed bananas

1/3 – cup brown sugar

1/3 – cup oil

1 – egg

1 – cup Sturdiwheat Almond Pecan Pancake Mix

Preheat oven to 350 degrees.

Grease muffin tin or use muffin liners.

In a medium bowl mix mashed banana with sugar, oil and egg. Add in Sturdiwheat Almond Pecan Pancake Mix and stir. Fill muffin cups 3/4 full of batter and bake for 15-20 minutes or until inserted toothpick comes out clean.

Serve warm… plain or with butter…why not cream cheese frosting!

Optional additions:

  • 1/4 cup chopped walnuts
  • 1/4 cup raisins or craisins
  • 1/4 cup flaked coconut
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla