Jan 10, 2010

Banana and Toasted Pecan Pancake Muffins

by theUngourmet

Makes 12 muffins

1 1/2 cups whole wheat pastry flour
4 tsp baking powder
1/2 tsp salt
2 eggs
4 tbsp melted butter (cooled to room temp)
1 ripe mashed banana
2 tsp vanilla extract
1 tbsp agave nectar
1 cup milk

Topping

1 sliced banana
1/2 cup toasted chopped pecans
maple syrup (if desired)

Preheat oven to 350 degrees. Spray oil a muffin pan. In a large bowl combine the flour, baking powder, and salt. Whisk to combine. In a smaller bowl combine the eggs, butter, mashed banana, vanilla, agave, and milk. Stir well. Add the egg mixture to the flour mixture and give it a good stir.

Fill muffin cups about 3/4 full. Top each with a slice of banana and a bit of the pecans. Place into the oven for about 15 minutes. Serve warm with maple syrup.