Banana Pecan Muffins (recipe adapted from Muffins)
1 generous cup all-purpose flour
1 ½ teaspoon baking powder
pinch of salt
1/3 cup golden or white sugar
1 cup chopped pecans (you can also try walnuts or hazelnuts)
2 ripe bananas
5 tablespoons milk
2 tablespoons butter, melted
1 egg, beaten
1 teaspoon vanilla extract
Preheat the oven to 375˚F/190˚C. Place 8 or 9 muffin paper liners in a muffin pan. Sift the flour, baking powder and salt into a bowl, add the sugar and pecans, and stir to combine.
Place the mashed bananas, milk, butter, egg and vanilla extract in a separate bowl and mix together. Add the wet ingredients to the dry and gently stir until just combined.
Divide the batter evenly between the paper liners and bake in the oven for 20-25 minutes until risen and golden. Remove from oven and pan and let cool.
Recommended for: a special treat on weekend mornings, using up those ‘just too ripe’ bananas, and for a healthy fix if you’re craving carbohydrates.