Hello! It’s been a while, I know. I’ve been busy working on the last chapters for my thesis – I’m back on track to hand everything in by the end of March which is terrifying, unbelievable and wonderful all at the same time. However, it’s not really left much time for baking. Today was an exception – these only took 5 minutes to mix up and 20 to bake and I’m so glad I did. They’re delicious.
Banana, Pecan and Ginger Muffins with Pecan Streusel Topping
Makes 8 muffins
- 3 very ripe or overripe bananas
- 125 ml vegetable oil
- 2 large eggs
- 100 grams soft light brown sugar
- 150g strong brown bread flour
- 30g crystallised ginger
- 50g finely chopped pecan nuts
- 175g plain flour
- 1 tsp cinnamon
- 1 teaspoon bicarbonate of soda
- 20g pecan nuts
- Another teaspoon of cinnamon
- 20g soft brown sugar
- Preheat the oven to 200°C/400°F/gas mark 6 and put 8 paper cases in muffin tins. I needed 2 tins as mine are only 6 hole ones.
- Mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar and cinnamon.
- Chop the pecan nuts finely – add 50g to the mix, reserving the rest for the topping. Stir in the crystallised ginger too.
- Mix the flours and bicarb together and add this mixture, beating gently, to the banana mixture,
- Spoon it into the prepared papers.
- Mix together the reserved pecans, cinnamon and sugar to give an even crumbly mix of nuts, sugar and spice. Sprinkle about a teaspoon of this over the top of each muffin.
- Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.