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Ingredients

Adjust Servings:
125g Butter
80g Brown Sugar
100g (Regular plain flour or oat flour will work) Plain Flour
50g Porridge Oats
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
4 small or 3 medium, very ripe Banana
1 tsp Vanilla Extract
2 Eggs
60g Pecan nuts

Nutritional information

58g
Serving Size
201/838
kcal/kj
21g
Carbohydrates
12.4g
Sugars
11.7g
Fat
5.4g
Saturated Fat
1.3g
Fibre
1.9g
Protein
0.5g
Salt

Banana Pecan Cupcakes

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Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Gluten
  • Contains Tree Nuts
  • Diabetic Appropriate

The oats and pecan nuts help to slow down the absorption rate of the flour and sugar making these a great treat. They are also a great way of using up ‘mature’ bananas.

  • 60
  • Serves 12
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 180C/350F/gas mark 4. Place paper cases in a bun tin.

2
Done

Melt the butter and stir in the sugar. Turn off the heat but leave the mixture on the heat to soften the sugar a little. It doesn't have to be completely dissolved. Leave aside to cool a little.

3
Done

Sieve the flour, baking powder and bread soda into a bowl.
Roughly chop the oat flakes with a sharp knife and add to the flour.

4
Done

Roughly chop the pecan nuts. Set aside a few for the tops (about 8g).

5
Done

When the butter/sugar mixture has cooled (don't allow it to go cold), stir in the eggs, one at a time, into the melted butter & sugar mix.

6
Done

Mash the bananas and stir into the butter/egg mix.

7
Done

Pour the butter/egg/banana mix into the flour mix and stir to combine. Ensure all the flour is mixed in.

Retain a few pecan nuts for the tops. Add the rest to the mix. The mixture will be quite runny.

8
Done

Pour into the prepared bun trays and scatter the remaining pecan nuts on top.

9
Done

Bake for 30 minutes, until firm and lightly browned.

Cool on a wire rack.

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Salmon & Chilli Kale
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Stuffed Tomatoes
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Salmon & Chilli Kale
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Stuffed Tomatoes