Banana and Pecan Oat Muffins Recipe

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(33 ratings)
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serves:

12

Skill:

easy

Prep:

15 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 773 kCal 39%
Fat 25g 36%
  -  Saturates 15g 75%

Ingredients

  • 225g (8oz) plain flour
  • 150g (5oz) jumbo oats
  • 100g (4oz) pecans, roughly chopped
  • 85g (3½oz) brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 large free range egg
  • 200ml (1/3pt) semi skimmed milk
  • 75ml (3fl oz) vegetable oil
  • ¼ tsp cinnamon
  • 3 small overripe bananas, mashed

Method

  • Preheat the oven to 180C/160C fan/Gas 4. Line a 12 cup muffin rack with 12 muffin cases.

  • Combine the dry ingredients – flour, oats, pecans, sugar, baking powder, soda and salt in a bowl.

  • Lightly beat the egg in a large bowl the stir through the milk, oil, cinnamon and mashed banana

  • Fold the flour mix into the banana mixture until just combined. Then pour into the prepared paper cases. Bake in the oven for 16-18 mins until golden.

Top Tip for making Banana and Pecan Oat Muffins

Use an ice cream scoop to divide the mixture so you have equal sized muffins.

Click to rate
(33 ratings)
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