Banana and pecan muffin recipe
Makes 6 muffins
- 2 medium overripe bananas
- 1 sachet Start Me Quinoa Ready-to-Drink Smoothie
- ¼ cup maple syrup
- ¼ cup runny peanut butter (we used crunchy)
- ½ cup spelt flour
- 1/4 cup pecans
- 1/4 quick oats
- 1 tsp of baking powder
- ½ tsp of baking soda
- 1 tsp cinnamon
- ½ tsp salt
Preheat the oven to 180c and line a muffin tray with paper cases.
In a large bowl, mash the bananas with a fork, leaving a few large chunks. Add in the Start Me Quinoa sachet, maple syrup and peanut butter and mix well.
Next, add all your dry ingredients and mix again, making sure there’s no flour left but without overmixing. Chop the pecans and stir them into the mixture gently.
Spoon the batter into the muffin cases and bake in the oven for about 18 minutes, or until golden brown on the top and a toothpick comes out mostly clean. Remove them from the oven and allow to cool.
Store in an airtight container.