Banana Pecan Muffins

www.washingtonpost.com/recipes/banana-pecan-muffins/

measuring cup Servings: 12 (makes 12 muffins)

⅓ cup (80 milliliters) neutral oil, such as avocado or canola, plus more for the pan

1 ½ cups (180 grams) whole-wheat pastry flour or white whole-wheat flour (may substitute ¾ cup/94 grams each regular whole-wheat flour and all-purpose flour)

¾ cup (108 grams) date sugar (see Variations)

1 tablespoon baking powder

1 ¼ teaspoons ground cinnamon

½ teaspoon fine salt

2 large eggs

½ cup (120 milliliters) reduced-fat or whole milk

4 large ripe bananas, mashed (1 ½ cups)

2 teaspoons vanilla extract

½ cup (60 grams) chopped pecans

Directions at washingtonpost.com

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