One of my best “great finds” at this year’s International Food Blogger Conference were the Sahale Maple Pecans that we received during the Live Blogging Session with Amazon.com.
Straight from the bag, they’re crunchy, delicious, and addictive…but the first taste and I knew exactly what I wanted to do with them.
You see, I make banana-bread muffins at home for my girls and, while I won’t say that they are the best banana-bread muffins in the entire universe…I’m telling you that whoever does make the best banana-bread muffins in the entire universe, well…I make them nervous.
And I’ll tell you another thing…these Sahale Maple Pecans did what I would have claimed just a week ago to be impossible…they made my banana-bread muffins even better!
Candied Pecan Banana Muffins
1/2 cup butter, room temp
1 cup white sugar + 2 tbsp.
1/2 cup brown sugar
4 over-ripe banana. frozen and thawed*
1/2 teaspoon salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 tsp. pure vanilla
4 oz (1 bag) Sahale Maple Pecans with walnuts, cherries, and cinnamon.
Freezing the over-ripe bananas, and then thawing them, is the secret to this recipe. The end result is lovely “banana butter”…just be sure to peel your thawed bananas over the bowl!
Another plus with this method is that you can freeze a banana or two at a time until you have enough for the recipe, and you don’t have a fruit-fly attracting bunch of over-ripe bananas on your counter. The banana do no have to be black, just well spotted and slightly soft to the touch. They will blacken in the freezer.
Preheat oven to 350°F.
Combine 1 cup of white sugar and 1/2 cup of brown sugar.
Cream the butter and add sugars gradually, mix in eggs and bananas.
In a separate bowl mix the dry ingredients well, and add them to the banana mixture. (I use my Kitchen-Aid)
Add your milk, sour cream and vanilla. Mix till combined.
Butter your muffin tins and fill each muffin cup 3/4 of the way, tap tin on counter to work out any air bubbles.
Sprinkle muffins with remaining sugar, and top evenly with Sahale Maple Pecan mixture.
Bake for approximately 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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Let cool for 10 minutes before carefully turning them out on a wire rack.
(Running a butter knife around the outside of each muffin will help prevent sticking.)