position oven rack in the center of the oven. Pre-heat to 375. in a medium bowl mix together the mashed bananas, eggs, sugar, and oil with a whisk.
In a large bowl combine the cinnamon, baking powder, baking soda, whole wheat flour, and all purpose flour. Stir with a fork until mixed. Stir in the pecans and the raisins. Make a well in the center of the dry ingredients. Pour the banana mixture into the flour mixture and stir with a fork until all of the dry ingredients are mixed in. You can scrape down the sides of the bowl. Don't overmix.
use a 1/3 dry measuring cup to fill the muffin pan, dividing the batter evenly among the cups. Bake the muffins for 18 to 20 minutes, until lightly browned and the sides pull away from the muffin cups.
Remove the muffin pan from the oven and place it on a wire rack to cool. After 5 minutes, remove the muffins from the pan and place them on the wire rack to cool completely, about 20 minutes. Place the muffins in a freezer bag and store in freezer. When you want a muffin take out of freezer and thaw for 30 minutes then warm in microwave for 45 seconds.
Originally Submitted
9/30/2013
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