Hello Everyone,

These banana muffins are the perfect way to use up all your ripe and browning bananas and I can assure you there will be no wastage. But if they have not been devoured already you can always freeze them and use the as a quick breakfast snack.

Enjoy!

Ingredients:

• 4 large ripe bananas
• 1 cup milk
• 1 ½ cups flour
• ¾ cup caster sugar
• 1 tsp. bicarb soda
• ½ tsp. salt
• 1 egg
• 75g butter, melted
• 50g pecans, roasted and roughly chopped
• 3 tsps. cinnamon sugar
• Cinnamon sugar, to sprinkle

Utensils:

• Muffin pan
• Patty papers
• Electric beaters
• Scales
• Cup measures
• Measuring spoons
• Spatula
• Large bowl

Method:

1. Preheat the oven to 180°C and roast pecans for 8-10 mins.
2.  Line a muffin tray with patty papers. Combine flour, salt, pecans and bicarb soda in a large bowl and set aside.
3. Mix the bananas, caster sugar, egg, milk and melted butter together in a medium sized bowl until well combined. Add this to the flour and stir gently, until just combined.
4. Spoon the mixture into the muffin cases, then bake for 20min or until golden and well risen.