Chai banana pecan muffins
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Serves: 12
Time to make: 20 mins (Hands-on time: 15 mins)
Total cost:
$6.00
/
$0.50 per serve
(at time of publication)
Full ingredients list:
3 large ripe bananas
2 eggs
¼ cup honey
¼ cup macadamia oil
¹/³ cup chopped pecan nuts
1²/³ cups self-raising flour
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Instructions
Instructions and steps:
1 Preheat oven to 180ºC. Line a 12-hole, ¹/³-cup capacity muffin tin with paper cases.
2 Mash banana in a large bowl until smooth. Add eggs, honey and oil; mix until combined. Stir through half of the pecans.
3 Sift the flour and the spices together in a medium bowl. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4 Divide the mixture between prepared muffin holes. Sprinkle with remaining pecans. Bake for 18–20 minutes. Set aside on a wire rack to cool for 5 minutes before removing from tin. Serve warm, or at room temperature.
HFG tip
Muffins are best eaten the day they are made, or store them in the freezer for up to one month.
About this recipe
First published: October 2018
