Banana Pecan Muffins

These Banana Pecan Muffins are to die for says the Pink Haired Pastry Chef.

Recipe by Rosie Morgan

Pink haired pastry chef

A WORD FROM THE CHEF

These Banana Pecan Muffins are to die for. I dare you to only eat one and not sneak back for a second or third! Not only are they temptingly tasty, they also come together crazily fast, only use one bowl and are dairy free. Not to mention they take about 30 minutes from start to finish and use up those mushy bananas that have been staring at you from the fruit bowl all week. All the wins!

INGREDIENTS

Three ripe bananas

50 grams caster sugar

50 grams brown sugar

Two whole eggs

1tsp vanilla extract

100 grams vegetable oil or light olive oil

220 grams plain flour

1/2 tsp baking soda

1/2 tsp salt

50 grams roughly chopped pecans

METHOD

Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.

In a large mixing bowl, add the ripe bananas. Using a hand whisk or electric whisk, mash the bananas until mostly smooth.

Add in the sugars, eggs, vanilla and oil next and whisk again until combined. The mix may become frothy, this is normal.

Sieve in the flour, baking soda and salt. Mix this in gently using a rubber spatula.

Line a cupcake or muffin tin with cupcake or muffin cases. Using an ice cream scoop, scoop out the mix into each case evenly.

Top each muffin with a sprinkle of chopped pecans.

Bake for 18-20 minutes, turning halfway between baking until a light golden brown colour all over.

ABOUT THE CHEF

Rosie Morgan, the Pink Haired Pastry Chef, can be found on Instagram or Facebook.

You can also contact her at: pinkairedpastrychef@gmail.com