Banana Nut Muffins

• 1 1/2 cup all purpose flour
• 1/2 cup wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground nutmeg
• 2/3 cup coarsely chopped pecans
• 1 large egg
• 3/4 cup packed brown sugar
• 1 1/2 cup mashed bananas
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla

Preheat the oven to 375 degrees.

Grease a standard 12 muffin pan or line with paper cups.

Whisk together the flour, wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir in the chopped pecans.

Whisk together in a separate bowl, the egg, brown sugar, bananas, vegetable oil, and vanilla. Add the flour mixture to the banana mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth.

Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes.

Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

• Yields: 2 dozen muffins
• Preparation Time: 1 hour