Easy Banana Nut Muffins made from scratch.
- 280 grams (2 cups) plain flour or all purpose flour
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 3 level teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3 very ripe bananas*
- 2 large eggs
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
- 55 grams (1/2 cup) pecans, roughly chopped*
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray. In a large mixing bowl, add flour, sugars, baking powder and cinnamon and whisk briefly.
- Mash bananas really well using a fork until smooth. To a small bowl, add eggs, oil, vanilla and buttermilk, whisk briefly just to break up the egg yolks.
- Make a well in the middle of your dry ingredients, add the wet ingredients, along with the mashed banana and chopped pecans. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared muffin tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or until muffins are golden brown on top and a skewer inserted in the middle comes out clean.
Muffins are best eaten on the day they are made. To store muffins, I recommend freezing the leftover muffins at the end of the first day to maintain freshness.
*Bananas: The more over ripe your bananas, the more flavour they will add to your muffins.
*Buttermilk: You can make your own buttermilk if you like. Just add 2 teaspoons of white vinegar to 1/2 cup of full fat milk. Let it sit for a couple of minutes and then use as normal.
*Pecans: You can swap out pecans for chocolate chips if you like.