Banana-pecan muffins

12 servings Prep: 5 mins, Cooking: 40 mins
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Cleverly disguised healthy lunchbox fillers that freeze well. What more could you ask for?

By Food24 February 08 2011
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Ingredients (9)

3-4 bananas
75 g butter — unsalted, ,elted
150 g sugar
1 eggs — beaten
5 ml vanilla
5 ml Robertson's baking powder
1/2 tsp salt
200 g flour
100 g pecan nuts — chopped
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Pre-heat the oven to 180°c and line a muffin tray with paper cups.
In a large bowl, mash the bananas with the melted butter. (I use my hand-held blender)
Add the eggs, vanilla and sugar and mix well.
Sift in the dry ingredients and fold in. Make sure everything is incorporated well.
Fold in the chopped pecans.
Fill the paper cups 3/4 with the muffin batter and place a few extra pecans on top (if desired).
Bake for 25-30 minutes until a skewer inserted comes out clean.
Allow to cool for 5 minutes in the tray before removing and allowing to cool completely on a wire rack.

Reprinted with
permission of Simply Delicious.

To visit Simply Delicious’ blog, click here.

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