Banana, pecan & date muffins

Banana, pecan & date muffins

This is a great way to use up overripe bananas – and they’ll go down a treat in lunchboxes.

By , 21 September 2015

(4 votes)

Banana, pecan & date muffins
  • 50 Mins

  • Serves: 12

  • Price: 26p per serving

Nutritional Info
Each 100g serving contains
  • Energy

    1306KJ

    312KCAL

    16%
  • Fat

    12g

    med

    17%
  • Saturates

    5.4g

    high

    27%
  • Sugars

    30.5g

    high

    34%
  • Salt

    0.7g

    med

    12%
of your reference intake.
Typical energy values per 100g: 1306kJ/312kcal.
Ingredients
  • 100g butter, melted, plus 10g for the topping
  • 175g light soft brown sugar
  • 300g very ripe bananas (peeled weight)
  • 2 medium eggs, lightly beaten
  • 275g plain flour
  • 1/2 level tsp salt
  • 2 1/2 level tsp baking powder
  • 1 level tsp cinnamon, plus 1/2 level tsp for the topping
  • 50g pecans, chopped
  • 125g dried stoned dates, cut into raisin-size pieces
  • 65g granulated sugar
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a muffin tin with 12 paper muffin cases. Stir the butter and sugar together.

  • In another bowl, mash the bananas with a fork, then add to the butter and sugar and mix well. Stir in the eggs.

  • Sift together the flour, salt, baking powder and cinnamon. Stir this mixture into the banana mixture with the pecans and dates.

  • Divide between the paper cases. Mix together the granulated sugar, 10g melted butter and 1/2 tsp cinnamon. Sprinkle evenly over the muffins.

  • Bake for 30-35 minutes or until the tops spring back when lightly pressed. Eat warm or cold.