With your mixer, mix together the softened butter, brown sugar, eggs and vanilla.
In a separate bowl, stir together the whole wheat flour, chopped nuts and salt.
Stir the two bowls of ingredients together.
This recipe makes 12 regular size muffins. Use a 1/4 cup measuring cup (don’t quite fill it to the top), and fill each muffin liner half full. Makes one dozen. Bake in a preheated 350 degree oven for around 20-25 minutes (mine took 23 minutes), or till a toothpick comes out batter free.
***Now, I’ve made these several times in the last few weeks, (modified from all recipes) and they definitely come out of the pan easier if you use muffin liners, and then let them cool before removing the liners. However, if you like a crispy outside on your pecan muffins, to more resemble pecan pie, then generously grease your muffin tins, and some also suggested coating the greased muffin cups with white sugar, before pouring in the batter. Others said Baker’s Joy worked great.