Preheat oven to 350 degrees. Mix ingredients in order listed, reserving 1/4 c. of the pecans, until all ingredients are moistened (do not overbeat). Spoon batter into muffin cups sprayed with non-stick spray until 2/3 full. Sprinkle reserved pecans over the top of each muffin.
Bake at 350 degrees for 20-25 minutes until golden brown. These freeze well if placed in an airtight container or freezer bag.
Hint: Collect overripe bananas in the freezer instead of throwing them out. They will turn black and look terrible, but they're perfect for muffins. When you have enough for the recipe, thaw (either on the counter or in the microwave), smush out of the peel, and use. You can also mash and measure bananas in advance and put in a freezer bag, then freeze until needed.
Note: This recipe came from long-time family friend Fay Groves, who loved and encouraged me as a young mother at Turnpike Church. She was a wonderful cook, seamstress, and Christian lady.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 53 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 10.3mg||3 %|
|Sodium 3455.7mg||119 %|
|Potassium 134.7mg||4 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 147
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