Ideal for brunch or morning tea.
Firstly I want to let you all know that, for at least the next month or so, I’ll probably only be posting once a week. Our house is currently for sale which means I’m banned from making a mess in the kitchen! Hopefully normal service will be resumed soon.
For this week’s recipe I am taking advantage of Australia’s current glut of bananas which means that they are very cheap. I only bought the bananas yesterday but that is fine as they don’t need to be over-ripe to make this recipe.
I love how the pieces of banana appear in each bite – it is a great texture combination with the crunchy pecan nuts. The muffins are light enough to enjoy in the morning with a cup of coffee, and would also be great for packing up to take to the office.
Ingredients – makes 12 muffins:
- 275g/10 oz plain (all purpose) flour
- 1 tbsp baking powder
- 125g/4.5 oz brown sugar
- 2 medium bananas, peeled and diced
- 1/3 cup pecans, chopped into small pieces
- 150ml/5 fl oz milk
- 6 tbsp vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- Heat your oven to 200C/180C fan forced/390F and spray a 12-hole muffin pan with a little cooking spray.
- Put the flour, baking powder, brown sugar, diced banana and chopped pecans into a large bowl and stir to mix.
- Put the milk, oil, eggs and vanilla into a jug and whisk to combine.
- Add the liquid from the jug to the other ingredients in the bowl and stir until just combined. Do not over-mix as your muffins might come out tough.
- Divide the batter between the holes of the muffin pan.
- Bake for about 25 minutes, or until the muffins have risen and are golden brown.
- Remove from the oven and leave to cool for 5 minutes in the pan before turning out onto a wire rack to cool completely.
- Serve and enjoy!