Banana bread muffins

These came out beautifully fluffy and delicious. It is such a quick and fool proof recipe to whip out when your bananas have taken a turn for the worse. The only take about half an hour to make, think about it, in half an hour you could be eating banana bread muffins!

This recipe made 8 biggish muffins the recipe can be halved but why would you want to? I got the majority of my dry ingredients at The Refillery who have an amazing inspirational concept, reuse reduce, recycle! Zero waste packaging and no plastic. I am in love ❤

What you’ll need:

4                             medium bananas, overripe

½ cup                    brown or coconut sugar

½ cup                    peanut butter, or any nut butter of your choice

1 cup                     cake flour or all purpose

2 tsp                      baking powder

1 tsp                      bicarbonate of soda

1 tsp                      fine salt

1 handful             pecan nuts, roughly chopped

How to do it:

1. Preheat your oven to 180 ° C and line a 2 muffin tins with muffin wrappers or non-stick spray.
2. In a medium mixing bowl, mash the bananas with a fork, they don’t have to be mashed too well, it’s nice to have a couple lumpy bits.
3. Add the nut butter and sugar and mix until well combined.
4. Shoot in your dry ingredients and mix through until all the flour in incorporated, don’t over mix.
5. Portion the batter into the tins, make them about ¾ full. My batter made 8 biggish muffins.
6. Sprinkle the tops with your pecan nuts and bake for 15-18 minutes. Or until a toothpick inserted comes out clean.

Now you can sit back in glorious self isolation with a cup of tea and a fresh banana bread muffin! Enjoy!

If you try this recipe out, drop me a line and let me know how it came out! Or tag me in your creations @ninarlasvegas on instagram or @ninabakesstuff on facebook.

Love, health and happiness to all of you x

xx

N