Zutaten für Banana Orange Pecan Muffins
- 3 ripe bananas, mashed
- 1/2 cup (1 stick) melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 orange
- Whole Wheat Flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 2 cups all-purpose flour
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Zubereitung von Banana Orange Pecan Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Mash 3 ripe bananas in a large bowl. Add 1/2 cup (1 stick) melted unsalted butter, 1 large egg, 1 teaspoon vanilla extract, and the zest of 1 orange. Beat until well combined.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans.
- Fill each muffin cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
54g
Fat
20g
Carbs
9g
