Banana and Pecan Oat Muffins Recipe

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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

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

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