Pecan Banana Muffins – Incredibly soft and moist ‘any-time treat’
These muffins tend to disappear quietly out of their storage tin. So, why not bake an extra batch when preparing these tasty snacks?
Every house should have a tin filled with Pecan Banana Muffins. They are so easy to make and loved by all who taste them. These super fluffy and moist muffins are ready within an hour, so if you want to add something special to breakfast, these Pecan Banana Muffins are the way to go.
Whenever you have overripe bananas, this muffin recipe will prevent wastage. In fact, some family members may be tempted to allow some bananas to get overripe so that these muffins can be baked! You can of course also bake a loaf of delicious banana bread with overripe bananas. But when you are in a hurry with no time for a bite, just grab a muffin on the go.
Just two quick tips: when combining the wet and dry ingredients, be sure not to overmix the dough as it will affect the fluffiness of the muffins. Also, remember to remove the baked muffins from the muffin tin. Leaving them in the muffin tin may result in soggy muffins.
Why not bake an extra batch when preparing these tasty muffins? These Pecan Banana Muffins tend to disappear quietly out of their storage tin. Serve with a dollop of fresh cream and seasonal fruit.
Pecan Banana Muffins
Course: Breakfast, SnacksCuisine: GlobalDifficulty: EasyPrep time
20
minutesCooking time
40
minutesTotal time
1
hourIngredients
1 cup sugar
250 g butter
5 ripe bananas
3 eggs
10 ml vanilla essence
4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup milk
1 cup chopped pecans
Method
- 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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