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.
Equipment
- 1 Muffin Tin
- 1 Mixing Bowl
Ingredients
- 1 cup Almond Pecan Pancake Mix
- 2 Ripe Mashed Bananas
- 1/3 cup Brown Sugar
- 1/3 cup Oil
- 1 Egg
Optional Additions
- 1/4 cup Chopped Walnuts
- 1/4 cup Raisins (or craisins)
- 1/4 cup Flaked Coconut
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla
Instructions
- Preheat oven to 350 degrees.
- 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.
Notes
Serve warm… plain or with butter…why not cream cheese frosting!
Tried this recipe?Let us know how it was!
