Easy banana muffins with pecans

Pop the kettle on for this quick and yummy afternoon treat!
Easy banana muffins with pecans
Immediate Media
12 muffins

Banana muffins are always a crowd pleaser and popular with the kids too! The buttermilk in this recipe makes the crumb of these banana muffins beautifully tender and moist. See the Cook’s tip below if you don’t have any buttermilk to hand, or see this more comprehensive guide. You won’t regret the small amount of extra effort!




Preheat oven to 170°C (fan-forced). Line a 12-hole 80ml (1⁄3 cup) muffin tin with paper cases. Spray cases with cooking spray.


Sift the flour, baking powder, bicarbonate of soda and sugar in a large bowl. Whisk the margarine, vanilla extract, eggs, mashed banana and buttermilk in a separate bowl.


Make a well in the centre of the dry ingredients and pour the wet ingredients in. Gently mix together with a spoon or spatula, being careful not to overmix. Scatter in the chopped pecans. Spoon the mixture evenly between the muffin cases. Top with the extra pecan halves. Bake for 20-25 minutes or until a skewer inserted into the muffin comes out clean. Transfer to a wire rack to cool.

Cook’s tip

If you don’t have any buttermilk, simply make your own by adding 1 tsp fresh lemon juice to 125ml (½ cup) milk. Set aside for 20 minutes to sour before using.

Banana muffin tips

The important thing to remember with any muffin recipe is not to overmix the batter! Muffin batter needs a light hand, fold the wet ingredients gently into the dry ingredients until just combined. It’s ok to still have small streaks of flour throughout when you spoon it into the cases. If you overmix, the muffins will end up tough and dry after baking.

PER SERVE 890kJ (213Cal), protein 5g, total fat 9g (sat. fat 2g), carbs 28g, fibre 3g, sodium 259mg • Carb exchanges 2 • GI estimate medium

Nutritional info

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