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 texture160 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 too320 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 colour3 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 mix275 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 pans160 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.