Breakfast

Whole Wheat Pastry Banana Pecan Muffins is for Breakfast.

Whole Wheat Pastry Banana Pecan Muffins takes several minutes to prepare.

Whole Wheat Pastry Banana Pecan Muffins takes several minutes to cook.

Whole Wheat Pastry Banana Pecan Muffins makes 14 servings.

The ingredients for Whole Wheat Pastry Banana Pecan Muffins are:

Ingredients

3/4 cup whole wheat pastry flour [I used 2 1/4 cups of freshly ground whole wheat pastry flour instead of the whole wheat flour and oat bran]
1/2 cup whole wheat flour
1 cup oat bran
1/4 cup sugar [I used 6 packets of Stevia]
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup raisins
1/2 cup nonfat plain yogurt
1/4 cup low fat sour cream
1/4 cup unsweetened applesauce
1/4 cup maple syrup
2 teaspoons egg whites
1 teaspoon vanilla extract
3 small ripe bananas, mashed
1/4 cup chopped pecans
Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin. [I used paper linings]
In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool. And I got 14 really nice sized muffins [you could make them smaller for more muffins]

Here is how you make Whole Wheat Pastry Banana Pecan Muffins:

Serving Size:?14 regular sized muffinsNumber of Servings: 14Recipe submitted by SparkPeople user NORTHWOODSMOM8.

The nutritional information for Whole Wheat Pastry Banana Pecan Muffins is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 137.6

• Total Fat: 2.3 g
• Cholesterol: 1.6 mg
• Sodium: 204.2 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 3.1 g
• Protein: 3.8 g