Yes, I am using the word “healthy” again. These muffins taste healthy and look healthy. Initially I was not going to blog about them because I thought they were ordinary and my kids were only so-so on them. But I have had one everyday for the past few days and I have to say that I like them.
I started out making pumpkin muffins, but I had one ripe banana on my counter so I thought it would be a good addition. The sugar, again, is substituted. I used a mix of honey and barley malt syrup. Barley malt syrup is dark, like molasses. And it has a rich flavor, like molasses too. It is a perfect substitute for dark brown sugar or for sugar in a heavy dark loaf cake. It will add a molasses-y flavor to the baked good.
I added pecans to the muffins in the mixing bowl, but a better way to do it for this muffin is to add one pecan half to each muffin tin before baking. That way, you can be assured of getting a bite of pecan in every muffin. Enjoy!
Banana-Pumpkin Healthy Muffins
makes 23 muffins
280g barley malt syrup
113g ripe banana
300g pumpkin puree (1 can = 425g / 15 oz)
350ml vegetable oil ( a little more than 2 1/2 cups)
375g whole wheat flour (13.2 oz)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 tsp fresh grated nutmeg
1 teaspoon salt
23 pecan halves
- Preheat oven to 400 degrees F. Lightly grease two 12 cup muffin tins, or line with paper cases.
- Using a stand mixer with a paddle attachment, add the eggs to the bowl and beat until mixed well, then add in the sugar, pumpkin and oil.
- In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Pour into the egg and pumpkin mixture. Keep mixer on low speed initially, so that the flour does not spray out of the bowl.
- Use a 1/4 cup measure to scoop batter to the muffin tins. Sink one pecan half into each uncooked muffin.
- Bake in the preheated oven for between 12-16 minutes, or until a skewer inserted in the centre comes out clean. Remove muffins from tins, and cool on a wire rack.