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Source: FamilyTime Community Cookbook

Banana-Pecan Muffins
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Serves: 2 dozen
Prep Time: 10 minutes
Cook Time: 25 minutes
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4 1/2 cups all-purpose flour or 1 3/4 cups sugar or 5 tsp. baking powder or 1 3/4 tsp. salt or 1/4 cup canola oil or 2 large eggs or 1 1/3 cups nonfat milk

Preheat the oven to 350 degrees F. Line 2 12-cup muffin tins with paper liners.

In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In another large bowl, mix together the banana, canola oil, and eggs. Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last. Stir in the nuts.

Measure out batter evenly into lined muffin cups, filling cups 7/8 full. Bake 25 minutes, until muffins are puffed and golden brown. Check with toothpick for doneness. Serve warm, or cool muffins on racks. Freeze for longer storage.

Note: Muffins are about 15% fat; to make them even lower in fat, omit the pecans.

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Quick & Easy Casserole
Source: FamilyTime Community Cookbook
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Banana Muffins
Source: FamilyTime Community Cookbook
Read Comments

A great breakfast muffin. Also a good way to use that last bannana that is getting a little to ripe. We like to add chocolate chips for an added flavor. Half or all of the oil can be replaced with applesause for a lower calorie muffin.
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