*can you taste the deliciousness that IS these scrumptious muffins? I must admit that my picture taking, while not perfect, is CERTAINLY improving, wouldn't you agree?*2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas)
1/2 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/3 c. pecans, chopped
1/4 c. packed brown sugar
Preheat the oven to 350. Line your muffin tin (this recipe yields about 16 muffins).
Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add eggs, combining completely but not over-mixing. Add the mashed banana, sour cream, and vanilla. Slowly add in the flour mixture and beat until just combined.
Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling.