Banana Pecan Muffins

1  tablespoon		molasses
4		Small Bananas
1/2  cup		Madhava Agave Nectar (Amber)
1/2  cup		Pecans - Halves
2-1/2  cups		Flour- whole wheat King Arthur's
1/2  cup		Spectrum Ground Flax Seeds
1  cup		Mott's Natural Applesauce, No Sugar Added
1  teaspoon		Baking Soda
1-1/2  teaspoons		Straight Phosphate Double Acting Baking Powder
1/2  teaspoon		Table Salt
1  teaspoon		Imitation Vanilla Extract with Alcohol
2		Large Eggs - Raw
1  teaspoon		Ground Cinnamon

Tip: Click on the ingredient links to learn the nutritional information for all the Banana Pecan Muffins ingredients. The serving size for any ingredient in Banana Pecan Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

350º for 15-18 min.(Keep an eye on them because they dry out fast!) Mix all dry ingredients into a bowl and whisk together. Place bananas in mixer bowl and mash well. Then add all other wet ingredients, mix til just combined. Slowly add the dry ingredients, scraping down bowl a few times. Chop and fold in pecans.

I made 18 muffins using about a 1/4 cup ice cream scoop, to ensure all were even. Any leftover batter can be evenly divided.

Also, this can be made into a traditional banana style bread using a loaf pan. However, I have not tried yet so I don't know temp/time but, I will keep you updated if I try.