Nutritional Info

Nutrition Facts

Serving Size 1 (67g)

Calories 126
Calories from Fat 27 (22%)
Amount Per Serving %DIV
Total Fat 3g 5%
Saturated Fat 1.7g 9%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 20mg 7%
Sodium 483.9mg 21%
Potassium 87.4mg 2%
Total Carbohydrate 20.2g 7%
Dietary Fiber 0.6g 2%
Sugars 3.1g
Protein 4.2g 8%

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Recipe Description
This is my favorite muffin recipe, as they're quick to make and hard to prepare incorrectly. Enjoy for breakfast, or snacks.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
5 59/200 Gram(g)  plain flour
1 1/2 Teaspoon(t)  baking powder
1 1883/2000 Gram(g)  butter, at room temperature
5 59/200 Gram(g)  caster sugar
1   egg
1 Teaspoon(t)  vanilla essence
3   medium bananas, mashed
1 1883/2000 Gram(g)  pecans, chopped
5 Tablespoon(T)  milk


Preheat the oven to 375° F. Lightly grease 8 deep muffin tins. Sift the flour and baking powder into a small bowl. Set aside. With an electric mixer, cream the butter and sugar together. Add the egg and vanilla and beat until fluffy. Mix in the banana. Add the pecans. With the mixer on low speed, beat in the flour mixture alternately with the milk. Spoon the mixture into the prepared muffin cups, filling them two thirds full. Bake until golden brown and a skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the tin on a wire rack for 10 minutes. To loosen, run a knife gently around each muffin and unmould on to the wire rack. Let cool 10 minutes longer before serving.

Additional notes

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Banana and Pecan Muffins
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