Banana and pecan muffins

Dr. Emily Foster

By Dr. Emily Foster

Ready in 30 minutes

Yields 12

Each muffin
Calories: 84


250g of flour
4 tablespoons Splenda (sweetener)
1 tablespoon baking powder
1 egg, beaten
200 ml, reduced fat milk
2 tablespoon vegetable oil
200g chopped banana
125g pecan nuts


Aside from the bananas and pecans, mix the ingredients until they form dough and then fold in the banana and the pecans

Place nonstick paper in a muffin tin and pour in the mixture. Bake at 180 degree Celsius for 25 minutes. Cool after baking.


Dr. Emily Foster

Dr. Emily Foster

Dr. Emily Foster is Holistic Health Expert & Certified Lifestyle Medicine Practitioner. With over 15 years of experience in the health care industry, Dr. Foster has dedicated her career to empowering individuals to take control of their health through natural and lifestyle-based approaches. She holds a Doctorate in Naturopathic Medicine and is a certified Lifestyle Medicine Practitioner. Dr. Foster is passionate about educating the public on the benefits of natural health and sustainable living. Dr. Foster has contributed to numerous peer-reviewed journals and popular health magazines. She is a regular columnist for "Health and Wellness Today" and has been featured in "Natural Living Magazine," "Diabetes Care Journal," and "Nutrition and Health Review."