Pecan and banana bran muffins

Muffins, made just a little bit healthier, try Tana Ramsay's nutty breakfast bite with crunchy bran flakes
By Tana Ramsay
Pecan and banana bran muffins
  • Rating:
  • Serves: Makes 12
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 100 g butter, softened
  • 100 g soft light brown sugar
  • 3 ripe bananas, mashed
  • 60 ml milk
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 300 g plain flour
  • ½ tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 200 g pecans, finely chopped
  • 100 g bran flakes


1. Preheat the oven to 190C/170C fan/gas 5. Line the muffin tin with paper muffin cases.

2. In a very large bowl, cream together the butter and sugar until light and fluffy. Stir in the mashed bananas, milk, vanilla and eggs and combine well. Mix in the flour, salt, bicarbonate of soda, baking powder and finally fold in the pecans and bran flakes.

3. Spoon the mixture into 12 paper muffin cases, dividing it equally between them (the mixture will fill the cases) and bake for 25-30 minutes. Remove and cool the muffins on a wire rack. They will keep for 3 days in an airtight tin.

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