Banana and Pecan Muffins
Soft, light, and delicious banana muffins with pecan nuts.
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- •2 medium Ripe bananasMushed, 260g without skin
- •55 g Pecan nutsChopped
- •24 Pecan nutsWhole, for decoration
- •Self-raising flourUse plain flour with 3 tsp baking powder if needed
- •Caster sugar/
- •1 teaspoon Baking powderAdd 3 tsp if using plain flour
- •1 teaspoon Bicarbonate of sodaAlso known as baking soda
- •1/4 teaspoon Salt/
- •1/2 teaspoon Ground cinnamon/
- •1/2 teaspoon Ground nutmeg(optional)Use 1 tsp cinnamon if unavailable
- •2 EggsBeaten
- •3 tablespoons Milk/
- •1 teaspoon Vanilla extract/
- •ButterMelted and cooled
- 1
Preheat oven to 190°C (375°F).
5 min
- 2
Mash 2 medium ripe bananas (260g without skin).
2 min
- 3
Chop 55g pecan nuts and set aside.
3 min
- 4
Sift self-raising flour, caster sugar, 1 tsp baking powder, 1 tsp bicarbonate of soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/2 tsp ground nutmeg into a bowl.
4 min
- 5
Add beaten eggs, 3 tbsp milk, 1 tsp vanilla extract, melted butter, and mashed bananas to the dry ingredients. Fold gently.
5 min
- 6
Fold in chopped pecan nuts gently.
2 min
- 7
Line a 12-cup muffin tray with paper cases and fill with batter.
5 min
- 8
Place 2 whole pecan nuts on top of each muffin.
2 min
- 9
Bake in preheated oven for 20 minutes.
20 min
- 10
Cool on a wire rack for 20 minutes before serving.
20 min
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