Banana Pecan Muffins
A delicious and light treat for any time of the day! Often a weekend breakfast treat for us...
Ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 110g golden caster sugar
- 75g unsalted butter, melted
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tsp of cinnamon
- 2 eggs, lightly beaten
- 2 large ripe bananas, peeled and mashed
- 125ml buttermilk
- 50 pecans, roughly chopped, plus pecan halves to decorate
Directions
- Preheat the oven to 180ºC. Line a 12-hole muffin tin with paper cases. Sift the flour, baking powder, bicarbonate of soda, sugar, cinnamon and salt into a large bowl. Combine the melted butter, vanilla, eggs, mashed bananas and buttermilk in a separate bowl.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Roughly mix together (do not overmix!). Fold in the pecans. Spoon the mixture into the muffin cases and top with the pecan halves.
- Bake for 20-25 minutes, until golden and a toothpick inserted in the muffins comes out dry.
- Leave to cool on a wire rack.
- Sprinkle with icing sugar and enjoy!
Delicious when just out of the oven. Can keep in a cake tin or an airtight container for 3 days, just reheat in the microwave to restore freshness. They can also be frozen and will keep their full flavour for up to 3 months: individually wrap in cling film and stick in a freezer bag. Defrost at room temperature and reheat in the microwave or just bake in a conventional oven at 150C for 10 minutes approximately.
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