Caramel Pecan Skinny But Moist & Tasty Muffins

1) Preheat oven to 175C

• 1.5 medium (160g) banana mashed
• 1 medium (50g) egg (or egg white)
• 1tbsp (15ml) caramel extract
• 1tbsp Truvia (3tbsp sugar)

2) Mix the above in a mixing bowl

3) In another bowl, gather the below:

• 200g Wholemeal flour (I’ve tried spelt & rye individually, both are good, with latter slightly more dense than the other. For fluffy muffins, use normal flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 50g chopped pecan (keep a few halves for deco)

4) Mixed the above wet & dry ingredients

5) Fill a greased 12-muffin tin

6) Bake for 20mins, leave to cool after

For Modular Baking using the same muffin base:

Berry muffins – exchange pecan wt berries (blueberries & dark cherries are favourites) & caramel extract for vanilla extract. I add chopped almonds to the cherry muffins too. Spelt & Rye works better here than wholemeal

Spiced muffins – exchange pecan with dried mixed fruits & 2tsp cinnamon/nutmeg mix, & caramel extract for vanilla extract. Spelt & Rye works better here than wholemeal

Chocolate chip muffins – exchange pecan with dark chocolate nibs & caramel extract for vanilla extract. For chocolate muffins, replace 80g flour with cocoa powder. Any flour works here.

Banana muffins – the muffin doesn’t taste much banana so add chunky chopped bananas. The pecans & caramel actually goes well in banana muffins but otherwise remove the pecans & replace caramel wt vanilla extract.