Moist and perfectly sweetened muffins that have all the taste of banana bread with a maple pecan twist! A grain-free healthy breakfast or snack that the whole family will love.
Muffins you guys, I swear by them for many reasons. I have 3 eaters in my house who love a good pastry. But I don’t love all the junk and sugar inside typical muffins! That’s why these are the perfect solution. These muffins taste just like a bite of banana bread, but infused and sweetened with maple syrup and topped with pecan streusel. I mean, it’s very dessert like without being dessert.
These little muffins are not only packed with flavor, but with added nutrition. I used almond meal in place of traditional flour as a grain-free solution. Adding pecans and coconut oil enhances the nutrition with healthy fats, but also gives a buttery and moist flavor!These muffins are simple to make and can easily be done on a weekend! Simply mix together the dry ingredients with the wet, no mixer required, and fill your muffin tin to 2/3 full. Bake for 20 minutes.
Other reasons I love muffins is for convenience. I can bake a batch that will last us for 3-4 breakfasts throughout the week on super busy mornings. I store my muffins in the freezer and pull them out the night before, or pop them in the microwave for about 20 seconds in the morning. My kids also love these in their lunchbox! If you literally have zero time for breakfast, you can easily pack a muffin or 2 to go.
Enjoy with a cup of tea or coffee for a delicious and filling snack in the afternoon!
- 2 cups almond meal or flour
- ¼ cup coconut flour
- ¾ cup chopped pecans, divided
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ cup coconut oil, melted
- 3 tbsp maple syrup
- 2 very ripe bananas, mashed
- 1 tsp vanilla extract
- ¼ cup dairy free milk (almond, flax, cashew, etc)
- 2 eggs
- 2 tbsp coconut or palm sugar
- Preheat your oven to 350 degrees. Generously grease a 12 cup muffin tin with coconut oil (or line with muffins papers and use a non-stick spray).
- Combine both flours, salt, baking soda, cinnamon, and ½ cup pecans. Set aside.
- In a separate bowl, whisk or beat together coconut oil, mashed banana, vanilla, maple syrup, milk, and eggs. Slowly fold into dry ingredients and mix until well combined (batter will be thick).
- Spoon mixture in tins or muffin cups, about ¾ cup full.
- In a small bowl, combine remaining chopped pecans and coconut sugar. Sprinkle on top of the muffins.
- Bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Muffins can be stored at room temperature in an air tight container for up to 3 days, or stored in the freezer.