These Banana pecan muffins are perfectly moist and packed with banana flavour. The chopped pecan pieces give a great nutty crunch and compliment the banana flavour perfectly. The result is a naturally sweet, and gorgeously moist muffin that will keep fresh for days.
Prep Time: 10 minutes / Cook Time: 26 minutes
INGREDIENTS (12 Muffins)
- 150g wholemeal spelt flour
- 50g pecans chopped
- 1tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
- 2 tbsp coconut oil
- 50g coconut sugar
- 1 tsp vanilla essence
- 50ml non-dairy milk of your choice
- 20g vegan chocolate chunks
- 2 large ripe bananas
- Extra pecans for topping
METHOD
- Preheat your oven to 170°C. Add paper cases to a muffin tray.
- In a large bowl mix together the dry ingredients.
- In a medium bowl mix together mashed banana with the wet ingredients.
- Combine the wet and dry ingredients and mix well.
- Divide the mix evenly among the 12 paper cases, and finish with a sprinkling on the chopped pecan nuts.
- Bake for 20-25 minutes until the muffins have risen and are golden brown on the edges. A knife inserted into the centre of a muffin comes out clean.
- Leave them to cool for at least 10 minutes.
