Banana Pecan Muffins

by Katrina - The Organised Housewife

These muffins were delicious warm, very light and fluffy with a crusty top. Remove the nuts from these muffins so then they can be added to school lunch boxes.  Perfect for freezing.

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Banana Pecan Muffins

  • Author: Katrina
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Category: Muffins

Ingredients

Scale
  • 3 large ripe bananas
  • 3/4 cup brown sugar
  • 1 egg
  • 75g butter, melted
  • 1 tsp bicarb soda
  • 1 1/2 cups SR Flour
  • 1/2 cup pecan nuts, finely diced

Instructions

  1. Preheat oven to 180C
  2. Prepare 12 hole muffin tin
  3. Place banana’s to mixing bowl, beat on high for 30 seconds, until mashed
  4. Add sugar and egg, beat until mixed together
  5. Add melted butter, stir through
  6. Add bi carb, nuts and SR Flour, beat until mixed together.
  7. Bake for 15-18 min

Notes

Remove nuts so this muffin is suitable for school lunchboxes

These muffins can be frozen

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4 comments

Lauren February 1, 2013 - 1:59 PM

Just made these but without the pecans and due to a recent event with my oven I am attempting them in the webberQ.

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Katrina February 1, 2013 - 3:25 PM

Hope they turn out tasty!!!

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Lauren February 1, 2013 - 4:36 PM

They are the yummiest muffins, they burnt slightly on the bottom but the kids have munched through them.

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Sandra January 26, 2015 - 12:59 PM

Muffins great, used up some bananas I had in freezer. Didn’t have pecans so used walnuts

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