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Pecan and banana muffins

by Alice Warner |

These are simple and delicious. You can change the ingredients to suit what you have, make them vegan if you like or make them just as they are. I’ve made an apple and cinnamon version and a banana and chocolate chip variety. They work best with banana as one of the ingredients – the riper the better.


1 cup self-raising flour (plain or wholemeal)
1 cup almond meal
1 teaspoon baking powder
½ cup sugar (optional)
100g butter or oil
¾ cup milk of your choice
1 egg (or not if vegan)
3 ripe bananas
2/3 cup roughly chopped shelled pecans


  1. Preheat the oven to 180 degrees C and grease a large 12 hole muffin tin (or use patty pan papers).
  2. Mix the flour, almond meal, baking powder and sugar in a bowl.
  3. In another bowl mix the butter or oil, milk and egg (if using).
  4. Mash the bananas and add to the wet ingredients.
  5. Fold the wet ingredients into the dry but don’t overmix.
  6. Add the pecans and fold through.
  7. Fill the muffin tin and bake for 20-25 minutes depending on your oven.

I make a low-sugar version of these and my daughter, who doesn’t like bananas or almonds, eats one almost every day for recess. They are super easy, delicious and very handy to have lying around when you want a convenient and healthy snack choice.  

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