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  • Sarah L Samuels

Banana, Pecan and Oat Muffins

Updated: May 9

I always get the £1.50 boxes at Lidl if they have bananas in them as I need very ripe bananas for my baking. I got some last week so decided to make some muffins and incorporate oats into them.


They are a lovely light oat muffin with a hint of cinnamon and an sugary oaty topping.



They are easy to make and would be equally as nice for breakfast, elevenses or afternoon tea.




To start preheat the oven to 180 degrees centigrade (160 Fan) then line a muffin tin with 12 tulip cases.



Mash the bananas with a fork.



In the bowl of a stand mixer weigh the butter, light brown sugar and caster sugar.



Mix until it is light and fluffy.


While this is mixing prepare the topping by mixing all the ingredients together in a small bowl. Set aside for later.



Then add the eggs one at a time and mix.


Next add the mashed banana and chopped pecan nuts.


Finally add the flour, baking powder, cinnamon and rolled oats.



Divide the mixture equally into the prepared cases.



Finally sprinkle over the oat topping.



Place in the oven and bake for 30 minutes or until a skewer comes out clean.




Banana, Pecan and Oat Muffins


Sarah's servings: 12

Sarah's skill: Easy

Baking time: 30 minutes



Ingredients:


250g Soft unsalted butter

100g Light brown sugar

100g Caster sugar

4 Large eggs

300g Mashed ripe bananas

50g Coarsely chopped pecan nuts

250g Self raising flour

1 tsp Baking powder

1 tsp Ground cinnamon

75g Rolled oats


Oat topping:

60g Rolled Oats

1/2 tsp Ground cinnamon

30g Light brown sugar

30g Melted butter


Method:

  1. Preheat the oven to 180 degrees centigrade (160 Fan).

  2. Line a muffin tin with 12 tulip cases.

  3. Mash the bananas with a fork.

  4. In the bowl of a stand mixer weigh the butter, light brown sugar and caster sugar.

  5. Mix until it is light and fluffy.

  6. While this is mixing prepare the topping by mixing all the ingredients together in a small bowl. Set aside for later.

  7. Then add the eggs one at a time and mix.

  8. Next add the mashed banana and chopped pecan nuts.

  9. Finally add the flour, baking powder, cinnamon and rolled oats.

  10. Divide the mixture equally into the prepared cases and sprinkle over the oat topping.

  11. Place in the oven and bake for 30 minutes or until a skewer comes out clean.


Equipment Used







Sarah’s extra slice.....


If you don’t have any pecan nuts you could use walnuts instead.

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