Hearty Banana Pecan Muffins

Makes 1 dozen large muffins.

Ingredients

2 cups unbleached all-purpose flour

1 cup wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground coriander

1/2 teaspoon table salt

10 tablespoons unsalted butter, softened

1 cup packed light brown sugar

2 large eggs

1 1/2 cups plain low-fat yogurt

1 1/2 cups finely diced bananas (about 3 small)

3/4 cup chopped pecans

cooking spray or unsalted butter for muffin tins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, coriander, and salt in medium bowl; set aside.

2. Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold bananas and pecans into finished batter.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.