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Crunchy Banana Maple Pecan Breakfast Muffins Recipe

   
 

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     Crunchy Banana Maple Pecan Breakfast Muffins

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 cup whole wheat flour
3/4 cup all purpose flour
1 cup oat bran
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
2 eggs
 
2/3 cup light brown sugar
1 cup mashed banana (about 2 medium)
1 cup butter milk
1/4 cup canola oil
3 tbsp maple syrup
2 tsp vanilla extract
1/2 cup mini chocolate chips plus more for topping
1/2 cup chopped pecans
1/2 cup granolla plus more for topping

Instructions
Preheat oven to 400 degrees. Prepare muffin cups with cooking spray or paper liners. In a large bowl combine whole wheat flour, all purpose flour, oat bran, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl whisk together eggs, brown sugar, banana, butter milk, canola oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry and stir together just until both ar blended together.
Gently fold in chocolate chips, pecans, and granola. Divide the batter among standard sized muffin cups and sprinkle the tops with more granola and mini chocolate chips.
Place in oven for 15 minutes or until a toothpick inserted in the center comes out clean. Make sure to keep an eye on them so your granola does not burn. Let muffins cool in pan for 2 minutes. Remove to a wire rack to finish cooling off. Wrap individually and freeze for up to 3 months. Pop in microwave for 30-40 seconds to thaw.


Originally Submitted
9/15/2010





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