'Cinnamon Roll' Muffins

This is a second attempt at 'Cinnamon Roll' Muffins. The first recipe was from myrecipies.com, and it was awful. It was so dry. The Beloved and I each choked down a muffin, and the rest went in the bin! As the Breakfast Muffins were so successful, I decided to leave out the seeds, but include the cinnamon filling - the only good bit of the first 'cinnamon roll' muffins.  And it was totally the right decision!  So, so tasty.

Ingredients

1 ripe banana, mashed

2 large eggs

150ml yogurt

50ml oil

100g apple sauce 

1 tsp vanilla extract

200g SR flour (Dove Farm Gluten-Free)

50g rolled oats

1 Tsp  sugar

1 tsp cinnamon

Filling

100g chopped pecans, plus 12 for decoration

75g brown sugar 

1 tsp cinnamon 

1 tsp vanilla extract

50ml milk 

10g butter, melted

Method

Pre-heat the oven to 180C. Place 12 muffin cases in a muffin tin.

In a bowl, make the filling by mixing chopped pecans, brown sugar, cinnamon, vanilla, milk and butter.

In a large jug, mix the mashed banana, eggs, yogurt, oil, apple sauce, and vanilla. In a mixing bowl, mix the flour, sugar, oats and cinnamon. 

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t over mix as this will make the muffins heavy. 

Divide about half of the batter between the muffin cases. Place the filling on top, then the rest of the muffin batter and top with a whole pecan. 

Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. 

Notes

I made up some glace icing (water and icing sugar) and drizzled it on top.