Nutrition per portion
- 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
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.