MISS BAKSEL

Banoffee-pecan muffins

If calories didn't exist, I would eat cake or something that resembles it every day. Apple pie, banana or carrot cake, lemon meringue, brownies, blondies, banana cake, red velvet, frangipane, ganache, strawberry pie or banoffee pie. And especially that last one. Because one piece (portion control the struggle) of that heavenly treat often contains about 400 calories. And I have to HIIT for at least an hour for that. Now, I would actually be quite willing to do that, but I prefer to eat a healthier version with half the calories. So that’s possible. These muffins are both tasty and a lot healthier than the mega intense original calorie bomb. And portion control, because: muffins.

For 12 pieces

• 1 can of coconut milk

• 300 g pitted dates

• 2 tsp baking soda

• 4 ripe bananas: 2 mashed, 2 sliced

• 100 ml unsweetened almond milk

• 2 tsp lemon juice

• 60 ml rapeseed oil

• 2 large eggs

• 130 g whole grain spelt flour

• 60 g pecans, roasted and chopped plus some extra

• 1 tsp cinnamon

• 1 tsp mixed spice

• 1.5 tsp baking powder

• cocoa

• seeds from a vanilla pod

These muffins are the perfect snack. Serve them with a dollop of coconut cream, some banana slices, and caramel sauce. Try to resist that!

1. Place the can of coconut milk in the refrigerator the night before.

2. Preheat the oven to 180 degrees the next day and line a large muffin tin (for 12 pieces) with paper liners.

3. Place 200 grams of the pitted dates in a pan, pour 200 ml of boiling water over them, and bring to a boil. Lower the heat slightly and stir for about 5 minutes. Set the pan aside and let it cool.

4. Blend the cooled date mixture in a blender.

5. Pour the mixture into a large bowl and gradually add the baking soda, mashed bananas, almond milk, lemon juice, oil, and eggs while stirring.

6. Stir until all ingredients are well combined.

7. Mix the flour with the pecans, cinnamon, mixed spice, and baking powder and distribute the mixture over the liners.

8. Place a slice of banana on each muffin and bake them for ten minutes.

9. Rotate the muffin tray a quarter turn and bake for another 10 minutes until the muffins turn golden brown.

10. Scrape the thick part from the can of coconut milk. When you open the can, it’s the top layer. Add the vanilla and whip until you get a smooth mixture.

11. Place the remaining dates in a layer of boiling water and set aside.

12. Put the dates in the blender and mix them together with a good splash of coconut milk.

13. Remove the muffins from the muffin tray and drizzle them with the caramel sauce.

14. Top with a slice of banana, some chopped pecans, and dust the muffins with cocoa.