250g plain flour
25g oat bran
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp ground cinnamon
100g pecans, roughly chopped
3 bananas (as ripe as possible)
1 egg, beaten
85g butter, melted
125g light muscovado sugar
174ml natural yoghurt
1. Preheat the oven to 180C and line a muffin tin with baking cases (I chose rather topical Union Jack ones!)
|This is the size I chopped my pecans, but it's up to you!|
2. In a large bowl, combine the flour, oat bran, bicarbonate of soda, baking powder, cinnamon and pecans.
|The egg, butter and sugar mixture.|
5. Add the wet mixture all at once to the dry flour mixture, stirring until just combined and no white traces of flour remain, but don't overmix or the muffins will be heavy.
7. Bake for 20-25 minutes until risen and golden on top. Leave in the tin for ten minutes, then remove and cool on a wire rack. Not for too long though, as they're delicious still warm from the oven!