Pecan and maple syrup cupcakes 

(makes 22 mini)


  • 2 bananas

  • 1.5 cups spelt flour

  • ½ tsp nutmeg

  • 1 cup pecans (extras for topping)

  • Pinch of salt

  • 2 tsp cinnamon

  • 2.5 tblsp maple syrup

  • ½ cup almond milk

  • ½ cup coconut oil

  • 1 tsp vanilla essence

  • 2 tblsp flax meal

  • 2 tsp baking baking powder

  • ½ cup coconut sugar (optional for extra sweetness)



  1. Preheat the oven to 180 degrees Celsius

  2. Add the pecans to a dry pan on medium heat for a couple minutes, add keep tossing so they become slightly toasted and do not burn

  3. Mash the banana on a plate using a fork and melt the coconut oil in a small bowl in the microwave for about 1-2 minutes

  4. Add all ingredients to a large bowl and mix well

  5. Spoon out into cupcakes moulds and bake in the oven for about 15 minutes, until a spike inserted comes out clean

  6. Remove and place the cupcakes on a tray or large plate to allow to cool for about ten minutes

  7. Add a few extra pecans to a plastic bag and hit gently with something solid (I use a rolling pin)

  8. Pour a little maple syrup on top of the cupcakes then sprinkle with crushed pecans and cinnamon powder

  9. Allow to set and enjoy!

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