Bake these moreish banana muffins for a make-ahead breakfast or a snack on the go. They are quick, easy and ready in under an hour – plus they are guaranteed to be a hit with the family
Prep:15 mins
Makes 12
250g self-raising flour1 tsp baking powder½ tsp bicarbonate of soda110g caster sugar75g butter, melted1 tsp vanilla extract2 eggs2 large ripe bananas, mashed125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins)50g pecans, chopped, plus extra to decorate (optional)
STEP 1Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.STEP 2Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
