Jamaican Banana Pecan Muffins Recipe
Summary
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 2 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Nutmeg | 1⁄4 Teaspoon, grated | |
| Unprocessed bran | 1 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Bananas | 1 1⁄2 Cup (24 tbs), mashed | |
| Water | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 , beaten | |
| Butter | 1⁄4 Cup (4 tbs), melted | |
| Raisins | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size
Calories 189 Calories from Fat 73
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 2.3 g11.3%
Trans Fat 0 g
Cholesterol 18.5 mg6.2%
Sodium 141.4 mg5.9%
Total Carbohydrates 28 g9.5%
Dietary Fiber 2.6 g10.2%
Sugars 12.8 g
Protein 3 g6.9%
Vitamin A 2.2% Vitamin C 3.1%
Calcium 5.8% Iron 7%
*Based on a 2000 Calorie diet
Directions
Stir well.
Add pecans.
In a small bowl, mix the mashed bananas, water, vanilla, egg and melted butter.
Stir well with whisk.
Combine quickly with the dry ingredients.
Fill greased muffin cups three-fourths full and bake until tester comes out clean.
Bake at 375 degrees 20 to 25 minutes
Chef
