Of late, I have been going through a nuts phase (not mentally). One nut has captured my heart and my taste buds in particular: the pecan. So decadent, laced with their caramel overtones, they make the perfect post-dinner snack on their own, or can feature in a multitude of desserts.
Today, I was craving something sweet, as I always do… Yes, I need a dessert even after lunch. It so happened that I had had a late lunch at The Mess Hall with a dear friend, and needed something sugary to sate my appetite. Being dairy-free, it is rather hard to come by desserts of this nature unless at a vegan restaurant, so I knew what I had to do: go home and bake. I was longing for something piping hot from the oven. I wanted the dizzying aroma that pervades the air when you bake at home. I wanted banana and pecan wholemeal muffins. So I had them. And I shared them. I always share what I bake, that is half the joy.
The recipe is simple and quick. Enjoy.
Banana and Pecan Wholemeal Muffins
Ingredients
- 375g ripe bananas mashed
- 2/3 cup honey
- 1/2 cup olive oil
- 1 tbsp vanilla extract
- 1 1/2 cups wholemeal self raising flour
- 3/4 cup pecan or almond meal (I use almond meal)
- 3/4 cup pecan pieces
Method
- Pre-heat fan forced oven to 190°C.
- Grease a 12 hole muffin pan, or line with paper cups.
- Mix the bananas, honey and oil together.
- Fold in the vanilla, flour, meal and pecan pieces, and mix until just combined.
- Spoon the mixture into the pan and bake for 15 minutes, or until brown.
- When cooked, remove muffins from pan and place on wire rack to cool slightly. Serve warm.
