Step 1

Preheat oven to 190°C (170°C fan-forced)/ 374°F (338°F fan-forced).

Step 2

Add olive oil, egg, vanilla, banana, pineapple and sugar to a large bowl. Mix well with a large wooden/silicone spoon until thoroughly combined.

Step 3

Add spelt flour, plain flour, bicarbonate of soda and salt. Mix with a wooden/silicone spoon until just combined and lumpy.

Step 4

Grease nine holes of a muffin pan with butter/olive oil or line the holes with paper cups.

Step 5

Mix ground cinnamon, cardamom and nutmeg in a small bowl.

Step 6

Spoon batter in each of the muffin holes/paper cases until two-thirds full. Top each muffin with pieces of pecans. Add a couple of tiny dollops of cream cheese on top. Sprinkle with the spice mix and extra sugar.

Step 7

Bake in the preheated oven for approximately 18-20 minutes until golden and risen. Turn off the oven and let the muffins crisp up in the hot oven for another 3-4 minutes. Remove from the oven and cool slightly. If you had spooned the batter directly into the muffin pan without using paper cases, the muffins will have shrunk away from the sides and are ready to be unmoulded easily and gently.

Step 8

Enjoy warm or store in a lidded glass container in a cool corner of your kitchen for up to 4 days. Muffins can also be frozen in individual ziplock bags or a large freezer-safe container, separated by baking paper for up to a month.