These banana pecan muffins are the perfect recipe for transforming overripe bananas into a tasty treat. Rest assured, these moist muffin – loaded with pecan nuts – will be gobbled up in no time!
These scrumptious banana pecan muffins makes for a healthy breakfast or lunchbox snack. The muffins are rich in fibre, a good source of vitamin E and iron, as well omega-3 fatty acids (pecan nuts), B vitamins and essential minerals.
Use white whole wheat flour to make your muffins light and fluffy and add extra nutritional value at the same time. Light brown sugar gives the muffins moisture and a hint of caramel flavour that pairs well with the banana.
Banana bread is of course another way of using up on-the-verge ripe bananas, but these banana pecan muffins make the perfect snack for children on the move since they’re quick to grab and go!
To make perfectly soft muffins, you’ll want to ensure that you combine your wet and dry ingredients just until mixed. It should be slightly lumpy. If you overmix, you’ll end up with tough chewy muffins.
These banana pecan muffins also freeze well. Cool the muffins and place in a freezer bag for up to 6 months. Thaw and enjoy.
CHEF’S TIPS:
RELATED: How To Make: Cinnamon Sugar Pancakes