Yeah, so these muffins have lasted about 3 days. Baked fresh Wednesday, the last two have been left at home to surely not see the day out with Hubbard around to demolish them. I’ve said it before, but I know a recipe is a winner in the sweet baking department if Hubbard is into it. The last time I had to watch my stash like this was my Cookie Dough Protein Balls. He did say they would be better with “real” flour and butter and sugar, but otherwise they are delicious. #eyeroll
My sweet baking is always pushing the boundaries of what is considered sweet. My palette certainly finds sweetness in foods that others would consider odd, but I know from experience as a Nutritionist dealing with altering clients diets to a more wholefood approach that it doesn’t take long before our palette appreciates the sweetness of natures sugars like fruits, root vegetables (pumpkin, sweet potato, carrot) and spices such as vanilla and cinnamon. I honestly and strongly feel that using these fruits, vegetables and spices as a base is more often than not a way to provide sweetness in baking without the addition of loads of sugars.
I think using this approach to baking from the start with kids is fundamental in building a palette that is not driven by sugar. Our tastebuds adapt to what we feed them, let alone the microbes within our gut. Kids will do as kids do with parties coming up where they are inundated with lollies, cakes and chocolates. Yet if at home their palette is primarily driven by nature’s sweetness they are generally less inclined to be driven towards the overtly sweet as they grow. I see this in my niece who loves a good party and the chance to chow down on some party food, but knows the difference in how she feels as a result of too much "junk food" and the changes that happen in the toilet bowl after going hard at it. I love that at such a young age she recognises the connection between what she eats and how this influences her gut. I mean she isn’t walking around talking about the benefits of plant based fibre with her Aunt yet, but just give it some time.
I strongly feel that the way to change our relationship with sugar and processed foods is to start with the new generation of children. Teach them as they grow the fundamentals of nutrition. By this I don’t mean out-dated government dietary guidelines and food pyramids, but more importantly the foundations of what wholefood eating looks like on a plate. For instance, why the carbohydrate of an apple is not the same as the carbohydrate of a ice-block. Why the fat of an avocado is not the same as the fat in a packet of chips. Just as importantly, educate them on how what they eat influences how they feel, get them in tune with knowing their own body. Currently our society is far too removed from understanding the relationship between what we put in our mouths and how this influences cellular function in our body. I truly believe that if children were provided with this nutritional education, if it was given importance of learning in the curriculum of schools and at home, that we would see a very different outcome in our health care system in the decades to come.
Preheat your oven to 180c, fan forced. Grease a medium sized muffin tray to hold 9 muffins.
In large mixing bowl combine all of the dry ingredients. Fold in the pecan nuts.
Place the mashed banana, eggs, extra virgin olive oil and plant milk in a blender and blend till smooth. Make a well in the centre of the dry ingredients and pour in the wet mixture from the blender. Stir through until just combined.
Spoon mixture into the greased muffin tray and bake and top each muffin if you like with slices of banana and a drizzle of honey. Place muffin tray in oven for 25-30 minutes or until golden brown on top. You should be able to insert a skewer into the centre of the muffins and have it come out clean.
Allow muffins to cool in the muffin tray for 10 - 15 minutes then remove carefully and place on a wire rack to cool. Store in an air-tight container for 2 days or in the fridge for 4 days, then freeze.