Recipe: Moist banana and pecan muffins

At the start of the CNY break, I made these banana and pecan muffins as a special treat for my kids. Baby C has been doing well in school and Baby D has been a very good boy too so they both deserved a reward. :) As soon as the kids were tucked in bed for their afternoon nap, I started on these muffins. Prepping and baking these muffins took less than 45 minutes, hence they were ready by the time the kids were up from their nap. 

Moist banana and pecan muffins

Baby D was first to wake, and was delighted to see the muffins. Before I knew it, he was on his second muffin. Hubby commented that these muffins were very moist. They also keep pretty well, as they were still moist the following day. 

Do use overripe bananas for more flavour. Pecan nuts can be quite expensive to buy in KL, so as an alternative you can also use equal quantity of walnuts or a mixture of both. I reckon these would make wonderful breakfast muffins :) So perhaps you would like to give it a go this weekend and make it for your loved ones.

Baby D showing how moist his muffin is

Moist banana and pecan muffins
Preparation time: 15-20 minutes
Cooking time: 22-25 minutes
Makes 10

Ingredients
150g plain flour
1 1/2 tsp baking powder
55g butter or margarine, at room temperature
80g caster sugar
1 large egg
1 tsp vanilla extract
3 medium bananas, mashed
50g pecan nuts, roughly chopped
10 whole pecan, to garnish (optional)
5 tbsp fresh milk


1. Preheat oven to 190°C. Line the muffin tin with 10 paper liners.

2. Sift the flour and baking powder into a small bowl and set aside.

3. With an electric mixer, cream the butter and sugar together. Then, add the egg and vanilla extract and beat until fluffy. Mix in the banana.

4. Add the pecans. On low speed, beat in the flour mixture alternately with the milk. Do it in 3-4 batches.

5. Spoon the mixture into the prepared liners, filling them two-thirds full. Bake in preheated oven for 22-25 minutes, or until a skewer inserted into the centre of the muffin comes out clean.

6. Allow to cool in the tin for 10 minutes, before removing and placing on a wire rack to cool completely. Top each muffin with a whole pecan nut, if desired.

So cute, some of the pecan nuts resemble a heart ♥