The next time you have 2 large overripe bananas growing lonely in your fruit bowl make them feel useful again by preparing these  muffins. I call them pecan “butter” muffins because they using 2 cups of pecans – as luck would have it – acts as both the “flour” and “butter” component. The beauty of this method is that the muffins are naturally gluten, grain and dairy-free – perfect for those with allergies or on temporary gut-healing protocols, needing to avoid such ingredients but still wanting a treat.

Pecans have such a unique and beautiful flavour; subtly sweet, a hint of caramel, slightly nutty but not overly-so.

Combined simply with super-sweet bananas, sustainably-sourced eggs, a pinch of sea salt, some aluminium and gluten-free bicarb and chopped dates, these babies are dense in fibre, vitamins, minerals, protein and nourishing fats. Perfect as an on-the-go breakkie, to take to school/uni/work as a snack (unless it’s a nut-free zone) or as a comforting after-dinner treat (the carbs and magnesium from the bananas and dates might even encourage a better night’s sleep – you know, if you needed justification at all …)

Pecan, Date and Banana “Butter” Muffins – Makes 4 Large Muffins

2 large super-ripe (we’re talking brown, brown, brown!) bananas

2 eggs (at least free-range, preferably organic too)

2 cups raw pecans (organic if possible) (plus 4 extra pecans)

1/2 teaspoon aluminium and gluten-free bicarb soda

A pinch of sea salt

1/2 cup chopped dates (preservative-free)

Method

Preheat a fan-forced oven to 170 degrees C and line a muffins tray with four large paper muffins cases (I love the “if you care” brand as they are environmentally-friendly and toxin-free).

In a food processor or high speed blender place (in this order) eggs, peeled bananas, nuts, bicarb and salt and blend on high until a thick, smooth and creamy batter is formed.

Fold in dates.

Divide among four muffin tins and top each batter-filled cup with 1 reserved pecan.

Bake for 25-30 minutes.

Remove from oven and allow to cool.

I love that these muffins look so cafe-style; massive muffin tops, cute pecan decoration, high-rise (they don’t sink after you take them out of the oven -wahoo!) and the perfect golden tint of brown.

Plus they smell freakin amazeballs!!!