You can have your cake and eat it too!!
These banana & pecan muffins are to die for. They’re a cleaned up healthier version without losing out on flavour.
2 cups dry oats
2 large ripe bananas
2 large eggs
1/2 cup almond milk
2 tbsp honey
1 1/2 tsps baking powder
1/2 tsp vanilla extract
Pinch of sea salt
1/2 cup chopped pecans
Combine everything except the pecans in a blender/food processor, then stir through the chopped pecans.
Spoon into a muffin tin (I used a silicon mini muffin pan) and bake at 180*c for 20mins.
Leave to cool, then turn out and voila, delicious banana & pecan muffins without any of the guilt!
Makes 16 mini muffins.