e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make a batch of our chai, banana, pecan muffins, so easy and quick to make in 20 minutes, low FODMAP, dairy and gluten free, keep a stash of these in the freezer for a healthy snack or breakfast.
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.
Calories 199 cal
Kilojoules 830 kJ
Total fat 9 g
Saturated fat 1 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Just wondering about the chia?
Hi Sarah
Thanks for your question. It looks like the person who popped this recipe up made a typo. These are Chai banana pecan muffins, not chia. Sorry for the confusion. That has been amended.
Warm regards
Jenny