Whole Grain Banana-Pecan Muffins

So even love I love carbs / bread - I don't really like making bread or eating muffins....weird, I know!  BUT I decided if I can start liking Brussels sprouts - I can start liking muffins!  So I thought I would give this a try....seemed easy for a "to go bfast" too - and I will be eating these all week :)  The little touch of brown sugar makes you feel like you are eating a treat - me likey!!

Ingredients:

3/4 cup flour

1 1/4 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup sugar

1/4 cup honey (you can substitute 1/4 c. sugar here if you prefer)

1/4 cup butter, softened

2 large eggs

1 1/2 cup mashed very ripe banana (about 2 large bananas or 3 smaller ones)

1/3 cup low-fat sour cream or plain yogurt

1 teaspoon vanilla extract

1/4 cup pecans, chopped

1/4 cup packed brown sugar

Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16.

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 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. Serve with breakfast or as a snack.