I’ve been going through my massive collection of cake and biscuit recipes and adapting the ones I love to make them much healthier.
By healthier, I mean no refined sugars and less reliance on white wheat flour. Not too difficult at all, really.
My latest baking effort today is a delicious muffin, using a couple of those lovely little bananas we’ve been getting in the shops lately. They were the last of a large bunch and were only really good for cooking.
Annoyingly, this quantity made 7 muffins. I have two 6 hole silicon muffin trays. Next time, I’d make 1 1/2 times the quantity to at least get 10 muffins.
Spiced Banana Pecan Muffins
150g white spelt flour