No compromises made in the name of “health”, these are classic no-nonsense muffins to keep you and your loved ones warm. That said, they’re comfortingly un-decadent, and the banana and the maple do provide most of the sweetness naturally.
- 100g wholemeal flour
- 20g plain flour
- 2 tablespoons soft light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon bicarbonate soda
- 1 egg
- Heaped tablespoon plain or Greek yoghurt (low fat is fine)
- 30ml oil such as rapeseed, vegetable or coconut
- 2 tablespoons maple syrup
- Small handful pecans, finely chopped/ground
- 2 large mashed bananas
- Dash vanilla extract
- 1/4 teaspoon salt
- Pinch cinnamon (optional)
For the topping
- Heaped tablespoon brown sugar
- Heaped tablespoon rolled oats
- Teaspoon flour
- Tablespoon butter, soft
- Handful roughly chopped pecans
- Optional pan fried maple banana; banana slices, knob of butter, pinch salt, tablespoon maple syrup.
Heat oven to 180°C. Grease well a muffin tray or line with muffin cases, about 6.
- First prepare the topping; combine all ingredients into a small bowl and mix – you may need to use your hands to rub in the butter.
- Mix flours, sugar, baking powder and bicarb into a bowl.
- Separately, combine egg, yoghurt, oil and syrup in a small bowl.
- Add in the wet to the dry mix and fold in the pecans, mashed banana, vanilla and salt. Mix gently to combine but don’t over-beat or whisk.
- Pour the mixture into the tin – it should make around 6 good sized muffins.
- Top each muffin with a generous sprinkling of the crunchy topping.
- Bake 15-20 minutes.
To top with the maple bananas, add butter, salt and syrup into a small pan. Heat gently to melt and place banana coins or slices into the pan. Cook slowly until the sauce is thick and bubbling and the banana begins to caramelise. Carefully place, or flamboyantly pour, over the muffins.