Moist Banana Muffins in 30 Minutes

• self‑raising flour250г/9oz g
• baking powder↗1 ч. л. tsp
• baking soda↗½ ч. л. tsp
• fine sugar110г/4oz g
• butter↗75г/2½ oz g

  melted

• vanilla extract↗1 ч. л. tsp
• eggs↗2
• large ripe bananas↗2

  mashed

• kefir↗125мл/4fl oz ml/4fl oz

  (or add 1 tsp lemon juice to the milk and let sit 20 min)

• pecan nuts↗50г/2oz g

  chopped, plus extra for garnish (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection or gas mark 5). Line a 12‑cup muffin tin with paper liners.

2. 2

   Sift the flour with baking powder, baking soda, fine sugar and a generous pinch of salt into a bowl.

3. 3

   In a separate bowl, combine the melted butter, vanilla extract, eggs, mashed bananas and kefir, mixing well.

4. 4

   Make a well in the center of the dry ingredients, pour in the wet mixture and stir roughly with a fork, avoiding over‑mixing.

5. 5

   Add the chopped pecans (optional) and distribute the batter evenly among the cups.

6. 6

   Top each muffin with a half pecan, then bake for 20–25 minutes, until they turn golden‑brown.

7. 7

   Cool the muffins on a rack before serving.