Banana and pecan muffins

Author: Tom Daley

Photographer: HFG staff

Try these banana pecan muffins, made with nutty wholemeal flour, to use up those extra-ripe bananas.

Serves: 8

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1½ cups wholemeal flour
2 teaspoons baking powder
⅓ cup sultanasgolden raisinsX
¼ cup pecans, chopped
1 cup ripe bananas
1 tablespoon runny honey
½ cup reduced-fat Greek-style yoghurt
⅓ cup skim milk
1 medium egg
⅓ cup reduced-fat spread, melted then cooled for 5 min

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Line a muffin tin with 8 paper muffin cases.

2 Put the flour, baking powder, sultanas and chopped pecans in a bowl and stir everything together. In a separate bowl, mash the bananas and honey together until smooth. Stir in the yoghurt, milk and egg.

4 Add the wet mixture to the flour mixture, then pour the melted spread over the top. Using a large metal spoon, quickly fold everything together until the ingredients are roughly mixed. (When folding all the ingredients together, there should still be a few floury patches. The secret to muffins is to have a light touch and not to try to get a completely smooth mixture..

5 Divide the mixture among the muffin cases. Bake the muffins in the oven for 20–25 min until risen and golden on top, and a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool on a wire rack until just warm.

Nutrition Info (per serve)

Calories 213 cal

Kilojoules 891 kJ

Protein 6 g

Total fat 7 g

Saturated fat 1.8 g

Carbohydrates 33.8 g

Sugar 15.2 g

Dietary fibre 3.4 g

Sodium 197 mg

Calcium 65 mg

Iron 1.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.