Banana Pecan Muffins – less sugar

I love a little sweet something every now and again. I am aware of my sugar intake and try to keep it balanced. These Banana Pecan Muffins hit the spot where treat meets healthy choices for me.

After a 25km cycle I feel like I can use a treat. Brian makes the coffee and I get these muffins out the freezer where I keep a stash for these such occa

sions. 6 Minutes at 180ºC in the air fryer and they are oven fresh and ready to eat as if I had baked them this morning. Alternatively, if I remember, I take them out the freezer before our cycle. I preheat the air fryer to 200ºC, pop the muffins in for 1 minute and leave them there until we return from our cycle. For a real cheat treat add Tahini Honey Butter

Banana Pecan Muffins – less sugar

Ingredients

• 160 g pecans toasted in air fryer @180ºC for 3 minutes
• 320 g banana very ripe gives an intense banana flavour
• ½ tsp salt
• 220 g brown sugar
• 3 exl eggs
• 150 ml buttermilk
• 80 ml olive oil – light delicate intensity
• 275 g cake flour
• 1 tsp bicarbonate of soda
• 1½ tsp baking powder

Instructions

• Preheat oven to 177ºC and line a 12 cup capacity muffin tray with 12 squares of baking paper pressed into the cup moulds
• Air fry the pecan for 3 minutes at 180ºC set aside to cool. Roughly chop to desired texture
  160 g pecans
• Mash the bananas, sugar and salt, together until gooey in texture. Optional Tip – let it sit for 1 hour to intensify the banana flavours and amplify the sweetness too
  320 g banana, 220 g brown sugar, ½ tsp salt
• Add the eggs one at a time and beat until combined in the banana sugar mix until pale and creamy in colour
  3 exl eggs
• Add buttermilk and oil and continue to beat at a slow speed.
  150 ml buttermilk, 80 ml olive oil – light delicate intensity
• Sift the flour, bicarbonate of soda and baking powder together whisk to ensure an even mix
  275 g cake flour, 1 tsp bicarbonate of soda, 1½ tsp baking powder
• Beat at a medium speed whilst adding the flour mix into the banana mix.
• Fold through the pecan nuts and pour batter into 12 cup capacity jumbo muffin pans
  160 g pecans
• Bake at 177ºC for 22 minutes internal temperature 96ºC – 99ºC
• Remove from pan and place on wire rack to cool
• Serve with tahini butter and honey

Notes

Substitute  75g almond flour and 200g cake flour for the 275g cake flour quantity for a lighter nutty crumb.