Banana Chocolate Chip & Pecan Muffins
- 3 c Self-Raising Flour
- 1 c Brown Sugar (lightly pacled)
- 1 tsp Cinnamon
- 2 Eggs
- 1½ c Buttermilk
- 1 tsp Vanilla Essence
- 2 soft, ripe Bananas, mashed
- 50g Butter, melted
- 1 c Chocolate Chips
- ½ c roughly chopped Pecan Nuts
- 15 Banana Chips
- Icing Sugar for dusting (optional)
Preheat oven to 190º. Grease 15 muffin pan holes.
In a large bowl, sift the flour, sugar and cinnamon. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Stir in the mashed bananas.
Make a well in the centre of the dry ingredients and pour in the banana mixture and melted butter. Add the chocolate chips and pecans. Gently fold together until just combined and moist.
Spoon the mixture into the prepared muffin pans and dot each muffin with a banana chip. Bake in the preheated oven for 10-12 minutes until puffed and golden. Dust with icing sugar before serving if desired.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.