I’m not a big fan of the melt-the-butter method of muffin making, I’ve usually had better results with the cream-the-butter-and-sugar route. But I make an exception for these, they are easy to make and delicious. And egg-less, if that’s an issue for you (they can even be dairy-free if you use a dairy free margarine). Makes 12 muffins.
you will need
- 45g butter or margarine
- 3 heaped tablespoons runny honey
- 0.5 teaspoon vanilla extract
- 3 large, ripe bananas
- 125g pecan nuts
- 225g self raising flour
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon cinnamon
- pinch of salt
- 24 banana chips (optional, for decoration)
- 12-hole muffin tin & 12 muffin cases
Preheat oven to 190 0C/375 0F /gas mark 5
Melt butter/margarine and honey together in a small pan, then set aside to cool.
Put the (peeled) bananas in a large bowl and add the nuts (keeping back 12 for decoration if liked). Mash the bananas and the nuts together, so that the nuts get broken up into smaller (but not tiny) pieces.
Sift the dry ingredients (flour, bicarb, cinnamon, salt) into another bowl.
Add the melted butter/honey mix and the vanilla essence to the mashed nuts and bananas, then add this wet mix to the dry ingredients. Stir together (but don’t over stir).
Put the muffin cases into the holes in the muffin tin and divide the mixture evenly between them. If decorating, press a pecan nut and 2 banana chips into to top of each muffin.
Bake in preheated oven for 25 minutes. Let muffins cool in the tin for a few minutes then transfer to cooling rack to cool completely.