Banana and pecan muffins

Name: Banana and pecan muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 275 g (10oz) self-raising flour; 1 tsp. bicarbonate of soda; 1/2 tsp salt; 3 lg large bananas, about 450g (1lb), peeled and mashed; 125 g (4oz) caster sugar, preferably golden; 1 lg eggs, beaten; 50 mL (2 fl oz) milk; 75 g (3oz) butter, melted and cooled; 50 g (2oz) pecan nuts, roasted and roughly chopped

This muffin recipe gives a step-by-step guide and is great if you have over-ripe bananas that need using.

By The GH Kitchen TeamPublished: 14 October 2000

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Serving notes: 12 muffins

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Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

275 g (10oz) self-raising flour
1 tsp. bicarbonate of soda
1/2 tsp salt
3 lg large bananas, about 450g (1lb), peeled and mashed
125 g (4oz) caster sugar, preferably golden
1 lg eggs, beaten
50 ml (2 fl oz) milk
75 g (3oz) butter, melted and cooled
50 g (2oz) pecan nuts, roasted and roughly chopped

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Line a muffin tray with 12 muffin paper cases. Sift together the self-raising flour, bicarbonate of soda and salt in a large mixing bowl and put to one side.
2. Step 2
  Mix the bananas, caster sugar, egg, milk and melted butter together until well combined. Add this to the flour mixture with the pecan nuts and stir gently, using only a few strokes. The mixture will be lumpy and rather like batter in consistency.
3. Step 3
  Spoon the mixture into the muffin cases, half-filling them, then bake for 20min or until golden and well risen.
  
  To freeze.
  
  Once cold, pack and freeze in a sealed bag.
  
  To serve.
  
  Thaw as needed in the microwave, allowing 30sec on high for each muffin.
  
  Try more triple-tested recipes:
  
  Blueberry muffin recipe
  
  Easy banana ice cream recipe
  
  More triple-tested muffin recipes

Per Serving:

Calories: 220
Total carbs: 33 g
Total fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time