• Tracy Davies

Banana, Pear & Pecan Muffins



A healthy alternative to banana bread! Use up those overripe pears and bananas with this delicious muffin recipe, using all natural ingredient substitutes including wholemeal spelt flour, almond milk, and maple syrup. Spelt flour, with its mild nutty flavour, is a great alternative to wheat flour. It's high in protein, fibre and provides several essential nutrients, including iron, magnesium, and zinc.



Ingredients

  • 2 overripe medium sized bananas, mashed

  • 1 large egg

  • 1/2 cup coconut oil

  • 2 Tablespoons maple syrup

  • 1 pear, grated

  • 1 1/2 cups wholemeal spelt flour

  • 1 1/2 Tablespoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 2 Tablespoons almond milk

  • 1/2 cup pecans to top muffins

Directions

  1. Preheat the oven to 180°C.

  2. Lighltly spray or line muffin tray with muffin cases.

  3. In a large mixing bowl mash the bananas until smooth. Gently mix in the egg, oil and maple syrup.

  4. Grate the pear and add to the mixing bowl.

  5. Mix in the spelt flour, baking powder, and cinnamon.

  6. Add milk and mix until well combined.

  7. Spoon the mixture into the muffin tray, filling to the top.

  8. Place 2 pecans on top of each muffin.

  9. Place tray in oven and bake for 15-20 minutes. Remove from oven and leave to completely cool.

  10. Turn out muffins onto a clean work surface.

  11. Serve at room temperature, or microwave for 30 seconds to warm.

  12. The muffins can be stored in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.




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