Banana & Pecan Breakfast Muffins
• 100 grams wheat bran
• 50 grams plain flour
• 50 grams wholemeal flour
• 50 grams brown sugar
• 2 teaspoons baking powder
• 1 teaspoons cinnamon
• 3 bananas (medium, mashed) 180 grams
• 1 egg
• 150ml milk
• 1 teaspoon vanilla extract
• 40 grams chopped pecans
• 50 grams butter (melted)
Instructions
1. Preheat your oven to 180 degrees Celsius. (360 Fahrenheit)
2. In a large mixing bowl add all the dry ingredients, wheat bran, flour, baking powder, cinnamon, brown sugar. Use a fork or whisk to combine the dry ingredients.
3. In a smaller bowl, mash your bananas, then add the remaining wet ingredients, milk, egg, vanilla extract and melted butter. Use a fork or whisk to combine your wet ingredients.
4. Add your wet ingredients to the dry ingredients, fold together until your banana bran muffin mix is just combined.
5. Portion into 10 cup muffin tray. I used reusable silicone muffin cups.
6. Bake for 20 minutes until the muffins have risen and spring back when you press in the centre of the muffin.
7. Enjoy.
