Banana-Pecan Muffins
4½ cups all-purpose flour
1¾ cups sugar
5 teaspoons baking powder (High altitude: 4½ teaspoons)
1¾ teaspoons salt
1¾ cups mashed ripe banana
¼ cup canola oil
2 large eggs
1⅓ cups nonfat milk
1¾ cups pecan halves (do not chop)
Preheat the oven to 350°. Line 2 12-cup muffin tins with paper liners.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Set aside. In another large bowl, mix together the banana, canola oil, and eggs. Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last. Stir in the nuts.
Measure out batter evenly into lined muffin cups, filling cups ⅞ full. Bake 25 minutes, until muffins are puffed and golden brown.
Check with toothpick for doneness. Serve warm, or cool muffin
