Whole Wheat Pecan Banana Muffins

Yield: 6 Servings Prep Time: 28 mins

A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans.

By Julie Fagan, Peanut Butter Fingers

Ingredients

¾ c. whole wheat flour
½ c. old fashioned oats
2 tbsp. ground flax seeds
1 tsp. cinnamon
½ tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 egg
3 tbsp. maple syrup
2 ½ tbsp. MCT oil or melted coconut oil
¼ tsp. vanilla extract
1 small very-ripe banana, mashed
½ c. light coconut milk (or regular milk)
1/4 cup pecan pieces

Preparation

Preheat oven to 350 degrees and line muffin pan with six paper muffin liners
Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt
In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk
Gradually pour egg mixture into the flour mixture and stir until batter is combined
Fold in pecans
Divide the batter into six muffin cups and bake for 15 – 18 minutes
Allow to cool and enjoy

Nutrition Facts

Calories	240	Carbs	28 g
Fat	13 g	Fiber	4 g
Saturated Fat	8 g	Protein	5 g
Sodium	220 mg

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Whole Wheat Pecan Banana Muffins

Ingredients

Preparation

Nutrition Facts

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