2 large ripe bananas
2 eggs
75g Northern Ireland butter melted, cooled
1 teaspoon vanilla extract
125ml Northern Ireland whole milk
1 tablespoon honey
250g self–raising flour
1 teaspoon baking powder
1½ teaspoons baking soda
100g dark brown sugar
40g porridge oats
60g chopped pecan nuts (or any other nuts such as walnut or hazelnuts)
Set oven to 190°C and line a muffin tray with muffin cup liners.
Peel bananas and place in a bowl. Mash until smooth with a fork.
Add eggs and mix well. Add the butter, vanilla, honey and milk and mix well with the fork.
In a separate bowl combine the flour, baking powder, baking soda, sugar, oats and pecan nuts. Make a wellin the middle and add the wet ingredients. Mix well to a smooth batter.
Spoon into 12 muffin cups. Bake for 20 minutes.
Cool for 5 minutes before serving.
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