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Banana-Pecan Morning Muffins This recipe was evaluated by dieticians authorized by The Heart Association and is a good healthy recipe based on recommendations from the Canadian Food Guide. https://www.metro.ca/userfiles/image/recipes/null PT20M PT30M PT50M
Preheat oven to 375 °F (190 °C).Put a paper cup in each holes of a 12-muffin dish. Reserve.Blend flours, oats, baking powder, baking soda, cinnamon in a large bowl; reserve.Beat Becel® buttery taste margarine* and sugar in another large bowl with an electric batter until having a light consistence, about 5 minutes.Add eggs, yogurt and vanilla, continuing until well blend and smooth.Incorporate the flour blend. Beat again.Add pecans and bananas.Split equally in prepared muffins tins.Cook in the oven for 30 minutes or until a toothpick inserted in the muffin comes out cleaned.Cool 10 minutes on a wire rack.Take out the paper cups and cool completely.
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1 cup (250 mL) whole wheat flour 1 cup (250 mL) all-purpose flour 1/2 cup (125 mL) old-fashioned or quick oats 1 tsp. (5 mL) baking powder 1/2 tsp. (2 mL) baking soda 1/4 tsp. (1 mL) ground cinnamon 1/2 cup (125 mL) Becel® buttery taste margarine 3/4 cup (175 mL) sugar 2 egg 1 cup (250 mL) free vanilla or plain yogurt 2 tsp. (10 mL) vanilla extract 2 ripe banana, mashed 1/2 cup (125 mL) pecans

Banana-Pecan Morning Muffins

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12
muffins
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    whole wheat flour
  • 1 cup
    (250 mL)
    all-purpose flour
  • 1/2 cup
    (125 mL)
    old-fashioned or quick oats
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  • 1 tsp.
    (5 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    baking soda
  • 1/4 tsp.
    (1 mL)
    ground cinnamon
  • 1/2 cup
    (125 mL)
    Becel® buttery taste margarine
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  • 3/4 cup
    (175 mL)
    sugar
  • 2
    egg
  • 1 cup
    (250 mL)
    free vanilla or plain yogurt
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  • 2 tsp.
    (10 mL)
    vanilla extract
  • 2
    ripe banana, mashed
  • 1/2 cup
    (125 mL)
    pecans
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Preparation

Preheat oven to 375 °F (190 °C).

Put a paper cup in each holes of a 12-muffin dish. Reserve.

Blend flours, oats, baking powder, baking soda, cinnamon in a large bowl; reserve.

Beat Becel® buttery taste margarine* and sugar in another large bowl with an electric batter until having a light consistence, about 5 minutes.

Add eggs, yogurt and vanilla, continuing until well blend and smooth.

Incorporate the flour blend. Beat again.

Add pecans and bananas.

Split equally in prepared muffins tins.

Cook in the oven for 30 minutes or until a toothpick inserted in the muffin comes out cleaned.

Cool 10 minutes on a wire rack.

Take out the paper cups and cool completely.

Source : Becel

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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