Banana and Pecan Muffins
Ingredients
500 grams bananas
75 grams pecan nuts, toasted
4 eggs
250 grams caster sugar
4 maple syrup
1 tsp. vanilla extract
150 grams vegetable oil
250 grams sour cream
350 grams plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
0.25 tsp. salt
24 whole pecans
Instructions
STEP 1/9
Peel the bananas.
STEP 2/9
Connect the Blender attachment to the hand blender.
Pre heat the oven to 180°C.
Line the muffin tray with muffin cases.
STEP 3/9
Add Ingredients 1 (banana) into a medium bowl.
Use the Turbo function to process the mixture until smooth.
Set aside.
STEP 4/9
Fit the Mini chopper to the hand blender.
Add Ingredients 2 (pecans) into the mini chopper.
Pulse until the nuts are evenly chopped.
Set aside.
STEP 5/9
Fit the Whisk attachment to the hand blender.
Add Ingredients 3 (eggs, sugar) into the large bowl.
Whisk until pale and fluffy.
STEP 6/9
Add Ingredients 4 (syrup, vanilla) into the large bowl.
Whisk until combined.
STEP 7/9
Add Ingredients 5 (oil, sour cream) into the large bowl.
Fold in using a spatula until combined.
Add the mashed bananas.
Fold in using a spatula until combined.
STEP 8/9
Add Ingredients 6 (flour, baking powder, bicarbonate of soda, salt) into the large bowl.
Fold in using a spatula until everything is combined.
Add the chopped pecans.
Mix through.
STEP 9/9
Divide the mixture between the muffin cases.
Top with Ingredients 7 (whole pecans), place one on each muffin.
Bake for 25 minutes at 180°C.
Let cool.
Serve.
Banana and Pecan Muffins
Ingredients
500 grams bananas
75 grams pecan nuts, toasted
4 eggs
250 grams caster sugar
4 maple syrup
1 tsp. vanilla extract
150 grams vegetable oil
250 grams sour cream
350 grams plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
0.25 tsp. salt
24 whole pecans
Instructions
STEP 1/9
Peel the bananas.
STEP 2/9
Connect the Blender attachment to the hand blender.
Pre heat the oven to 180°C.
Line the muffin tray with muffin cases.
STEP 3/9
Add Ingredients 1 (banana) into a medium bowl.
Use the Turbo function to process the mixture until smooth.
Set aside.
STEP 4/9
Fit the Mini chopper to the hand blender.
Add Ingredients 2 (pecans) into the mini chopper.
Pulse until the nuts are evenly chopped.
Set aside.
STEP 5/9
Fit the Whisk attachment to the hand blender.
Add Ingredients 3 (eggs, sugar) into the large bowl.
Whisk until pale and fluffy.
STEP 6/9
Add Ingredients 4 (syrup, vanilla) into the large bowl.
Whisk until combined.
STEP 7/9
Add Ingredients 5 (oil, sour cream) into the large bowl.
Fold in using a spatula until combined.
Add the mashed bananas.
Fold in using a spatula until combined.
STEP 8/9
Add Ingredients 6 (flour, baking powder, bicarbonate of soda, salt) into the large bowl.
Fold in using a spatula until everything is combined.
Add the chopped pecans.
Mix through.
STEP 9/9
Divide the mixture between the muffin cases.
Top with Ingredients 7 (whole pecans), place one on each muffin.
Bake for 25 minutes at 180°C.
Let cool.
Serve.