Recipe: Banana, pecan and coffee muffins (Dairy free)

[herbsandhelpers]

Banana, pecan and coffee muffins (Dairy free)

This is my take on a delicious recipe from Heidi Swanson’s book “Super Natural Cooking”. My version is dairy free and you could replace the spelt flour and oats with rice flour and add a teaspoon of xanthan gum (this helps to replace the springy texture that gluten creates in baking) to make it gluten free. This recipe makes about 18 muffins. Perfect served with morning coffee.

Ingredients

110g porridge oats (not jumbo)
110g wholegrain or white spelt flour
75g ground almonds
2 tsp baking powder
100g chopped pecans and a few whole ones for the top of the muffins
1 tablespoon of freeze dried coffee granules mixed with a tbsp hot water
6 tablespoons of melted coconut oil
75g soft brown unrefined sugar
2 large eggs or 3 medium whisked
3 tablespoons of plain soya yoghurt or milk
2 teaspoons of vanilla extract
pinch of salt
zest of 1 orange
3 large over ripe bananas mashed

Method

Mix all the dry ingredients together including the orange zest.
Make a well in the centre and add the eggs, yoghurt, bananas, vanilla essence, coffee and coconut oil. The mixture should drop from the spoon – if you think it is a little dry, add some more milk or yoghurt.
Mix well and spoon into muffin cases. Top each one with a pecan nut.
Cook on gas mark 5 or electric 180 for about 20/25 minutes until nicely risen and golden brown.

Recipe by Liz Nolan