Banana pecan muffinsSubmitted by: PHRASER
1 cup plain flour
1/2 cup wholemeal flour
1/2 cup splenda (or 1/4 each sugar and splenda)
4 very ripe bananas, mashed
1/3 cup unsweetened apple puree (or canola oil for about 60 cal more per muffin)
1 tsp vanilla essence
3 tsp ground flax combined with 9 tsp water (or other replacement for 1 egg)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup pecan halves or walnuts, chopped roughly (or 1/4 cup pepitas, or 1/4 cup mini dark choc chips)
2. Combine mashed bananas, sugar, splenda, apple puree or oil, vanilla and egg replacement in a jug or bowl.
3. Combine flours, salt, cinnamon, baking powder and baking soda in another bowl.
4. Add wet ingredients to dry, stir to combine then add nuts/pepitas/choc chips and mix until incorporated.
5. Split batter evenly between muffin cups, bake for 20 minutes until lightly golden. Remove from tin and cool on wire racks.
These freeze well. You can use any nut, or mini choc-chips if you prefer (calories will vary).
Serving Size: Makes 12 half cup muffins