These banana and pecan muffins can be knocked up in a matter of minutes. With their delicious taste they make a lovely treat for breakfast, or elevenses, or anytime really. Served with a cup of tea or coffee they make for the perfect start of the day.
I am rather partial to banana bread, and these muffins are very similar, so they really are the next best thing. Not too sweet, and quicker to make and bake. Simply combine the dry ingredients and then stir in the wet ingredients. What could be easier? At their very best when eaten still warm from the oven you don’t even have to wait for them to cool before eating.
I added a little crunch with some chopped pecans, but you could also use walnuts, or hazelnuts. Or forget the nuts and add a few blueberries or raspberries to the mixture instead.
What are you waiting for? Knock up a batch and treat yourself.
Banana and Pecan Muffins
- 250 g plain flour
- 125 g golden caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 25 g pecans roughly chopped
- 2 eggs
- 75 g melted butter
- 125 ml milk
- 2 large ripe bananas, mashed
- Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5). Line a muffin tin with 8 cases, or grease well and dust with flour.
- Place the flour, sugar, baking powder, bicarbonate of soda, and cinnamon in a large bowl. Add the nuts and stir to combine. Make a well in the centre.
- Beat together the eggs, melted butter and milk in a jug with a fork. Pour into the centre of the dry ingredients. Mash the banana and add to the bowl.
- Stir with a spoon until the ingredients are just combined. Do not over beat the mixture, it should be lumpy at this stage.
- Spoon into the muffin cases, filling almost to the top. Bake for 20 to 25 minutes or until the muffins are risen and golden. Allow to cool in the tin for a few minutes then transfer to a wire rack until ready to serve.
Nutrition information is approximate and is meant as a guideline only.