Sacramento State professor Kathleen Deegan is sharing a secret family recipe with the Sac State Community.

Granny Walters’ banana pecan muffin recipe has never been written down, yet Deegan’s family can give you every detail about what it takes to make these mouthwatering muffins.

Unlike Deegan you most likely do not have a grandma with fresh pecans growing in the yard, but you can still enjoy her the nutty taste with store-bought pecans.

Deegan uses her secret family recipe as an example of what you can do to clean up your eating while still enjoying old favorites and demonstrates that below with the original recipe and a healthier version of the recipe.

Granny Walters’ Banana Pecan Muffins

1 ¾ cups flour

¾ cup sugar

1 tsp baking powder

¾ tsp baking soda

¼ tsp salt

Mix dry ingredients in mixing bowl. Set aside.

1 stick butter

2 eggs

3-4 very ripe large bananas

1 tsp vanilla

1 cup pecan pieces

In a mixer cream together wet ingredients. Add dry ingredients and stir by hand. Fold in pecans. Spoon batter into muffin pan; fill each cup ¾ full. Bake at 400 degrees for 10 minutes. Insert knife in center of muffin to test for doneness. If knife has dough on it, cook an additional 3-5 minutes. Do not overcook.

Muffins will continue to bake outside the oven. Cool on racks before storing.

Granny Walters’ Banana Pecan Muffins Modified

1 cup whole wheat flour

¾ cup oatmeal

¾ cup sugar

1 tsp baking powder

¾ tsp baking soda

¼ tsp salt

Mix dry ingredients in mixing bowl. Set aside.

1/4 cup vegetable oil

2 egg substitutes

6 oz. nonfat vanilla yogurt

3-4 very ripe large bananas

1 tsp vanilla

1 cup pecan pieces

In a mixer cream together wet ingredients. Add dry ingredients and stir by hand. Fold in pecans. Spoon batter into prepared muffin pan; fill each cup ¾ full. Bake at 400 degrees for 10 minutes. Insert knife in center of muffin to test for doneness. If knife has dough on it, cook an additional 3-5 minutes. Do not overcook.

Muffins will continue to bake outside the oven. Cool on racks before storing.

Anisca Miles can be reached at [email protected]