Craisin Pecan Banana Muffins with Whole Wheat

I really like muffins, but I rarely feel like making them when I get up in the morning.  Every time I do end up making them, though, I always decide I am going to make them every week because they're so good!  Obviously I am a lazy person (isn't it obvious?!), so that inevitably falls through by the time "next week" comes around...  But I'm here today because I, of course, again loved the muffins I got up and made after not making muffins for several months.  Truth:  I only made them this time because of the riiiipe bananas rotting on my counter and no other ideas on what to make that day.  You should make them though--every week :). I'm going to.  Maybe...

Craisin Pecan Banana Muffins with Whole Wheat

Ingredients:

1 1/3 cups whole wheat flour

2/3 cup white flour

1/2 cup rolled oats

2 tsp. cinnamon 

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. coarse salt (or a little less than 1/2 tsp of table salt)

3 mashed bananas (about 1 1/4 cup)

3 large eggs

1/3 cup coconut oil, melted (can substitute other oil if you need to)

1/4 cup agave nectar (or 1/3 cup maple syrup/honey)

1/4 cup milk

1 tsp. vanilla extract

1 cup chopped pecans (walnuts would work too, but pecans are better, especially roasted first!)

1/3+ cup craisins (dried cranberries)

Directions:

(Preheat oven to 400 F)

1.  Put all dry ingredients into large mixing bowl (flours, oats, cinnamon, baking soda & powder, and salt).  Set aside.

2.  Combine wet ingredients (mashed bananas, eggs, coconut oil, nectar, milk, vanilla) in a medium mixing bowl.  

3.  Add wet ingredients to the bowl of dry ingredients.  Mix until combined.

4.  Add pecans and craisins to batter and stir until incorporated.

5.  Spray your muffin pan if you haven't already! Or you can use cupcake liners, but they always pull half the muffin off when you eat your muffin unless you spray those too, so I just skip the liner and spray the pan.  

6.  Fill each muffin hole(??what the heck is that called? My brain is broken) 3/4 of the way full.  I ended up with more than twelve muffins so I used my 24 cupcake "hole" pan (you should get one).  

7.  You can now sprinkle some extra oats and some raw sugar on top for looks and a bit of extra crunchy sweetness, or skip that and put them in the oven for ONLY 5 minutes.  (Don't panic, they're not done.). After 5 minutes you need to lower the temperature to 325-350 (my oven cooks hot so I took it down to 325), then continue to bake another 15 minutes.  Check with a toothpick to make sure they aren't gooey on the inside.  

8.  Remove from pan by sliding a butter knife around the muffin if they don't just fall out of the pan.  Serve with a little butter while they're hot.  And think about making them again next week.  

Or month.

Adapted from Sally's Baking Addiction