Banana Muffins
Carol Vanover’s healthy and yummy pecan banana muffins.
For those of you who want to indulge, but stay on the healthy side, try these banana muffins.
My best friend ,Carol Spry Vanover, is a Harrison, Indiana reader and is the queen of recipe make-overs.
This would be perfect for an Easter brunch. “The original recipe is from my friend, Julie McKay. Hers contained chocolate chips and we prefer pecans. I decided to make it healthier, so it’s evolved. I’ve made several batches and the yogurt makes the texture very nice”, Carol said.
Banana Muffins Recipe
3 large ripe bananas
cup Splenda
1 egg
1 tsp baking powder
1 tsp baking soda
½
tsp salt
¾
cup regular flour
¾
cup whole wheat flour
5 tablespoons Smart Balance, melted
¾
cup chopped pecans
1-6 oz. cup light yogurt, any flavor
1 tsp vanilla extract
Mash bananas. Add Splenda and slightly beaten egg. Add melted Smart
Balance. Add dry ingredients. Stir in yogurt, vanilla, and chopped
pecans.
Pour into muffin cups. Bake the banana muffins at 375 for 20 min.
Makes 1 dozen pecan banana muffins.
Enjoy these great muffins.
©2006-2010 Rita Heikenfeld and AboutEating.com
