Spiced Banana Pecan Muffins

I've been going through my massive collection of cake and biscuit recipes and adapting the ones I love to make them much healthier.
By healthier, I mean no refined sugars and less reliance on white wheat flour. Not too difficult at all, really.

My latest baking effort today is a delicious muffin, using a couple of those lovely little bananas we've been getting in the shops lately. They were the last of a large bunch and were only really good for cooking.

Annoyingly, this quantity made 7 muffins. I have two 6 hole silicon muffin trays. Next time, I'd make 1 1/2 times the quantity to at least get 10 muffins.

Spiced Banana Pecan Muffins

150g white spelt flour

50g wholemeal flour (or spelt if wanting wheat free)

1 ½ tsp baking powder

½ tsp bicarb soda

1 tsp cinnamon

1 tsp mixed spice

60g melted butter

½ cup coconut sugar

½ cup plain yoghurt

2 small ripe bananas

2 eggs

1/4 cup chopped pecans

Topping

¼ cup rapadura 

½ cup pecans

½ tsp cinnamon

½ tsp mixed spice

Preheat oven to 200C. Line deep muffin tins with fancy schmancy muffin papers (this is so you can use the paper to remove them from the tin when cooked. If you turn them out, the topping comes off!)

Blend topping ingredients in food processor or TMX until crumbled. Set saide.

Place flours, raising agents and spices into processor, sifter or TMX and blend together. Set aside.

Melt butter in microwave or in TMX on 60 for 1 minute, speed 2. Allow to cool a little.

Add bananas and sugar to melted butter and blend together. Add yoghurt and eggs and blend until smooth. 

Stir in flour mixture, blend on speed 3 using spatula to assist or blend in processor in short bursts until mixed. Stir in pecans with a spatula.

Pour into muffin papers and sprinkle with topping. Bake for 15 to 20 minutes or until they spring back when gently pressed. Place on wire rack to cool.

Split in half and butter, sprinkle with golden icing sugar to serve.