banana pecan muffins

makes 9 muffins
preparation time
20 minutes
cooking time
25 - 30 minutes


  • 1 and 1/2 cups teff flour (or sorghum or buckwheat flour)
  • 1/2 cup almond meal
  • 1/2 cup quinoa flakes
  • 1/2 teaspoon pure vanilla
  • 1 teaspoon ground cardamon
  • 2 teaspoon cinnamon
  • generous pinch of salt
  • 2 teaspoons baking powder
  • 1/2 cup chopped pecan nuts
  • 1 and 1/2 cups mashed banana (approx 4 medium banana's) + an extra banana sliced for the tops
  • 2 eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup plant milk of choice
  • 2 teaspoons honey (optional)


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.