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Banana pecan muffins

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Cakes/baking

You will need approx 4 large bananas for this recipe. Makes 16 muffins.
INGREDIENTS

2 eggs, lightly beaten
1¼ cups milk
¾ cup light olive oil
1 ½ cups mashed banana
2 cups self-raising flour
1 cup plain flour
1 teaspoon bicarbonate of soda
1 cup brown sugar
1 teaspoon cinnamon
1 cup toasted pecans
METHOD

Preheat oven to 200°C/180°C fan-forced. Lightly grease 16 holes of 2 muffin pans.

Combine eggs, milk, olive oil and mashed banana in a large bowl.

Combine flours, bicarbonate of soda, sugar and cinnamon in a second large bowl. Reserve 16 pecan halves to top the muffins and chop remaining nuts coarsely. Add chopped nuts to the flour mixture.

Add banana mixture to flour mixture and stir only until mixture is just combined. Divide among prepared muffin pans and top each muffin with one of the reserved pecan halves.

Bake in preheated oven 20 minutes or until muffins are lightly browned and cooked through when tested with a skewer - the skewer should come out clean.

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Tip: Try "lamb & potato" or "Low GI"
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