Crunchy Banana-Maple-Pecan Breakfast Muffins

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1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup oat bran (I haven't tried it but I think wheat bran or flaxseed meal would substitute nicely)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
2 eggs
2/3 cup light brown sugar
1 cup mashed banana (about 2 medium)
1 cup buttermilk
1/4 cup canola oil
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup mini chocolate chips plus more for topping
1/2 cup chopped pecans
1/2 cup granola plus more for topping (I used a maple-pecan granola but any kind will work)

In a large bowl combine whole wheat flour, all-purpose flour, oat bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a medium bowl, whisk together eggs, brown sugar, banana, buttermilk, canola oil, maple syrup and vanilla extract. Add the wet ingredients to the dry and stir together just until both are blended together.

Gently fold in chocolate chips, pecans and granola.

Prepare muffin cups with cooking spray or by using paper liners. Divide the batter among standard sized muffin cups and sprinkle the tops with more granola and mini chocolate chips. Place in a 400 degree oven for 15 minutes or until a toothpick inserted in the center comes out clean. Make sure to keep an eye on them so your granola does not burn.

Let the muffins cool in the pan for 2 minutes.

Remove to a wire rack to finish cooling off. Wrap them up individually and freeze up to three months. Pop in the microwave frozen for 30-40 seconds for the perfect breakfast. Not too sweet and not too fattening.

Makes about 16 standard sized muffins.


- Recipe courtesy of noblepig.com.


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