Banana & Pecan Muffins

Fancy a banana bread but don’t fancy making an entire loaf?

Enter these banana and pecan muffins. A little bit of cinnamon and a little bit of vanilla make these extra delicious. Make a batch at the weekend to enjoy throughout the week.

Ingredients

  • 4 ripe bananas

  • 265g self-raising flour

  • 120g chopped pecans

  • 30g oats

  • 125g light brown sugar

  • 1 1/2 tsp of baking powder

  • 1 tsp of ground cinnamon

  • 240ml milk [dairy or dairy-free]

  • 1 tsp of vanilla extract

  • 50g butter, melted [dairy or dairy-free]

Method

  1. Preheat oven to 180ºc and line a muffin tray with 12 cases.

  2. In a large bowl mash 3 of the bananas until smooth and then add the milk, vanilla extract, and melted butter. Mix well.

  3. Next add the flour, oats, light brown sugar, salt, cinnamon, and baking powder and give it another good mix until it’s well combined.

  4. Keep a handful of chopped pecans to one side and fold the rest into the mixture.

  5. Now split the mixture between the muffin cases and top with the remaining chopped pecans and last slices of banana.

  6. Bake in the oven for 20 -25 minutes and leave to cool on a wire rack for a few minutes before eating. Enjoy!

Makes 12.

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