Banana Pecan Muffins
Deliciously moist banana muffins with crunchy pecans on top. One bowl and dairy free recipe
Equipment
- Large mixing bowl
- Whisk (electric or hand)
- Rubber spatula
- Ice Cream Scoop (Optional)
- 12 hole Cupcake/Muffin tray
Ingredients
- 3 ripe bananas
- 50 grams caster sugar
- 50 grams brown sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 100 grams vegetable oil or light olive oil
- 220 grams plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 grams roughly chopped pecans
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the ripe bananas. Using a hand whisk or electric whisk, mash the bananas until mostly smooth.
- Add in the sugars, eggs, vanilla and oil next and whisk again until combined. The mix may become frothy, this is normal.
- Sieve in the flour, baking soda and salt. Mix this in gently using a rubber spatula.
- Line a cupcake or muffin tin with cupcake or muffin cases. Using an ice cream scoop, scoop out the mix into each case evenly.
- Top each muffin with a sprinkle of chopped pecans.
- Bake for 18-20 minutes, turning halfway between baking until a light golden brown colour all over.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.