These banana pecan muffins are the perfect recipe for transforming overripe bananas into a tasty treat. Rest assured, these moist muffin – loaded with pecan nuts – will be gobbled up in no time!
These scrumptious banana pecan muffins makes for a healthy breakfast or lunchbox snack. The muffins are rich in fibre, a good source of vitamin E and iron, as well omega-3 fatty acids (pecan nuts), B vitamins and essential minerals.
Use white whole wheat flour to make your muffins light and fluffy and add extra nutritional value at the same time. Light brown sugar gives the muffins moisture and a hint of caramel flavour that pairs well with the banana.
Banana bread is of course another way of using up on-the-verge ripe bananas, but these banana pecan muffins make the perfect snack for children on the move since they’re quick to grab and go!
To make perfectly soft muffins, you’ll want to ensure that you combine your wet and dry ingredients just until mixed. It should be slightly lumpy. If you overmix, you’ll end up with tough chewy muffins.
These banana pecan muffins also freeze well. Cool the muffins and place in a freezer bag for up to 6 months. Thaw and enjoy.
- Cool your muffins on a rack, leaving them in the muffin tin will make them soggy.
- Store muffins in a paper towel-lined airtight storage container at room temperature for up to four days.
- 1 cup sugar
- 250 grams butter
- 5 ripe bananas
- 3 eggs
- 10 ml vanilla essence
- 4 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup milk
- 1 cup chopped pecans
- Preheat the oven to 180°C
- Beat the soft butter, sugar and bananas well
- Add the eggs and beat lightly
- Dissolve the baking soda in the milk
- Add the dry ingredients and add the milk mixture
- Add half a cup of pecans to the mixture
- Scoop equal amounts in cupcake papers, inside a muffin pan
- Sprinkle the nuts over
- Bake in the preheated oven for 40 minutes until brown
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