My friend recently shared a treasured cookbook with me titled “Kathleen’s Bake Shop.” She raved that EVERY recipe was perfection. I went home and looked it up on amazon- because I wanted it for myself, of course! Unfortunately, the book is out of print and is priced well over $100….
“Kathleen” is the creator and owner of one of the most popular and well-known bakeries on Long Island- Southampton’s “Tate’s Bake Shop.” Tate’s baked goods are sold EVERYWHERE. Luckily for me, she has more recently authored a few other baking cookbooks. This muffin recipe was adapted from Tate’s Bake Shop: Baking for Friends- Over 120 Scrumptious Recipes from Southampton’s Favorite Baker by Kathleen King.
These muffins are low in fat, sugar, and are whole grain as well. They were tender and moist with a nice crunch from the pecans. Along with old-fashioned oats, I did lightly sprinkle the top of each muffin with turbinado sugar before baking- just for a touch of sweetness. 🙂
- non-stick canola oil spray (optional)
- 1 1/2 cups whole wheat flour, white whole wheat flour, or whole wheat pastry flour
- 1/2 cup chopped pecans
- 1/4 cup ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp coarse salt
- 1 cup mashed fully ripe bananas (2 large bananas)
- 3/4 cup low-fat or nonfat Greek yogurt (I used 2%)
- 1/4 cup plus 2 T sugar
- 2 T walnut oil or canola oil
- 1 large egg or 2 large egg whites, at room temperature
- 1 tsp vanilla extract
- 2 T old-fashioned (rolled) oats for sprinkling
- 2 T turbinado sugar for sprinkling, optional
- Position a rack in the center of the oven and preheat the oven to 375 degrees. (I used a convection oven.) Spray 12 standard muffin cups with cooking spray or line them with paper liners.
- In a large bowl, whisk together the whole wheat flour, pecans, flaxseed, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the mashed bananas, yogurt, sugar, walnut oil, egg, and vanilla.
- Pour the flour mixture into the wet mixture and fold in with a rubber spatula just until combined. Do not over mix.
- Using a cookie scoop or spoon, transfer the batter to the prepared muffin cups. The cups will be fairly full. Sprinkle the tops with the oats and turbinado sugar, if using.
- Bake until a muffin springs back when pressed on the top with your fingertip, 13 to 15 minutes (on convection) or up to 20 to 25 minutes.
- Let the muffins cool in the pan on a wire cooling rack for 5 minutes. Remove the muffins from the pan and let cool completely on the rack.
One Year Ago: