Homemade Banana Nut Muffins
Ingredients
- 1 1/2 cups stoneground white cake flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup coconut oil, softened
- 1/2 cup organic brown sugar or coconut sugar
- 2 ripe bananas, mashed
- 1/4 cup maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup pecans roughly chopped plus extra for topping
Preparation
Preheat the oven to 180C and prepare a 12-cup muffin tin.
In the bowl of an electric mixer, cream together the coconut oil and sugar. Add the mashed banana, maple syrup, eggs and vanilla extract.
Sift in the flour, baking powder and cinnamon and fold in until just combined. Don’t overmix.
Lastly fold in the pecans.
Divide the batter into the muffin cups – about three quarters full and sprinkle with the extra pecans.
Bake for 25 minutes until golden and a toothpick inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes before turning out onto a wire rack.
Notes
These muffins are great as a healthy treat for lunchboxes.
Makes about 9 large muffins or 12 to 15 mini muffins.
Use a segmented lunchbox to keep meals balanced with proteins, carbs, veggies, and treats.
