Name: Banana Nut Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 2 large eggs; 120 ml (1/2 cup) vegetable oil; 1 teaspoon vanilla extract; 120 ml (1/2 cup) buttermilk*; 180 grams (3/4 cup) mashed banana, (2–3 overripe bananas); 55 grams (1/2 cup) pecans, roughly chopped*

Prep: 20 minutesCook: 15 minutesTotal: 35 minutes

Easy Banana Nut Muffins made from scratch.

Ingredients

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
2 large eggs
120 ml (1/2 cup) vegetable oil
1 teaspoon vanilla extract
120 ml (1/2 cup) buttermilk*
180 grams (3/4 cup) mashed banana, (2–3 overripe bananas)
55 grams (1/2 cup) pecans, roughly chopped*

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Instructions

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.
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.

Notes

Storage: 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 or fresh lemon juice to 1/2 cup of full fat or whole 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.

Nutrition Information

Serving Size: 1 muffin Calories: 291 Sugar: 17.7 g Sodium: 29.7 mg Fat: 13.9 g Carbohydrates: 39.5 g Protein: 4.4 g Cholesterol: 32.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: MuffinsCuisine: American