Monday, 29 April 2013

Banana muffins with pecans, white chocolate and streusel topping



These muffins (a variation of my banana bread recipe) can be put together in a matter of minutes – they are incredibly easy and oh-so-tasty. The ground almonds and coconut make them very fluffy and moist, while the streusel topping provides crunch.They are quite versatile too - leave the desiccated coconut out if you prefer and replace with oatbran or flour. Hate white chocolate? Replace with milk/dark chocolate or raisins or leave out altogether. If you don't have spelt flour you can use plain or wholemeal flour instead.  Do use coconut oil if you can - apart from being healthy it lends a lovely fragrance to the muffins. 


Makes 12 mini muffins (using large cupcake cases) or 6 proper large muffins. I used Panettoncino cases from Bakery Bits as I had some leftover from Christmas.


Ingredients
100g ground almonds
100g white spelt flour (or a mix of white and wholemeal)
50g dessicated coconut
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
150g soft light brown sugar
1 tsp cinnamon
2 large ripe bananas (riper the better)
80ml Groovy Food Company virgin coconut oil, melted (or vegetable oil)
2 large eggs
1 tsp almond extract
50g white chocolate, roughly chopped
50g pecans, roughly chopped

Streusel topping

60g white (or wholemeal) spelt flour
60g brown sugar
30g butter
50g pecans, roughly chopped
1 tbsp cinnamon
1/2 tsp salt

Preheat your oven to 180 C/ 350 F. Line your tin with muffin cases.


To prepare the topping put all the ingredients in a food processor and pulse briefly until the mix resembles breadcrumbs.


Put the coconut oil, bananas, eggs and extract in a food processor and pulse until liquidised. Put the dry ingredients in a large bowl and stir together with a fork. Add the banana mix and fold together with a wooden spoon, making sure you scrape the bottom and sides of the bowl. Finally, add the chopped white chocolate and pecans and mix until just combined. Do not overmix the batter - that's the secret to successful muffins!


Divide the batter evenly between the muffin cases and sprinkle about a tablespoon of streusel on top.


Bake in the centre of the oven for about 30 minutes (less if you are using smaller cases). The muffins are ready when firm on top and a skewer inserted in the centre comes out clean. Eat warm from the oven, as a tea time treat or grab one for breakfast on-the-go.




Am submitting these to Kate (Turquoise Lemons) April's fruit-themed No Waste Food Challenge which is hosted by Elisabeth this month.


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8 comments:

  1. These look gorgeous and I love the flavour combination.

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  2. Not only do these look tasty, but they look so cute also! I'm happy that I've found another UK-based baking blog too!

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  4. This recipe sounds fantastic! It's got absolutely everything in it - well, all sorts of awesome stuff, anyway! Thank you for entering it into the No Waste Food Challenge!

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  5. Glad to report that the muffins taste as good 5 days after baking (reheated in microwave for few seconds). Very much unlike normal muffins that can go hard.

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  6. I made these yesterday, they are so wonderful and full of flavor; much different and more gourmet-ish than most banana muffin recipes! Thanks for sharing! :)

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    Replies
    1. Awww thanks! Just went over to your blog and now all I can think about is making the Chocolate Peanut Butter Cookie Cupcakes!

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  7. Those look so elegant and sound so tasty.

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