Chai banana pecan muffins
(at time of publication)
- 3 large ripe bananas
- 2 eggs
- ¼ cup honey
- ¼ cup macadamia oil (see tips)
- ¹/³ cup chopped pecan nuts
- 1²/³ cups self-raising flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
1 Preheat oven to 180ºC. Line a 12-hole, ¹/³ cup-capacity muffin tin with paper cases.
2 In a large bowl, mash banana until smooth. Add eggs, honey and oil and stir to combine. Stir through half of the pecans.
3 Sift dry ingredients into the banana mixture and stir until just combined. Do not overmix.
4 Divide mixture among prepared muffin holes. Sprinkle with remaining pecans. Bake for 18-20 minutes. Set aside on a wire rack to cool for 5 minutes before removing from tin. Serve warm, or at room temperature.
Make it gluten free: Use gluten-free flour and check spices are gluten free.
Make it low FODMAP: Use just-ripe bananas (yellow – no brown spots), maple syrup instead of honey and gluten-free self-raising flour.
Muffins are best eaten the day they are made or freeze them for up to one month.
If you don’t have macadamia oil, you can use another mild-tasting oil.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 1g
Dietary fibre 2g
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