Grain-Free Maple Pecan Banana Bread Muffins
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. Paleo and Gluten-Free!
Servings: 12
Ingredients
- 2 cups blanched almond flour
- 2 tbsp tapioca starch or arrowroot starch
- 3/4 cup chopped pecans divided
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup melted coconut oil + 1 tbsp divided
- 3 tbsp maple syrup
- 2 very ripe bananas mashed
- 1 tsp vanilla extract
- 1/4 cup dairy free milk almond, flax, cashew, etc
- 2 eggs
- 2 tbsp coconut or palm sugar
Instructions
- 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 flour, tapioca starch, salt, baking soda, cinnamon, and 1/2 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 3/4 cup full.
- In a small bowl, combine remaining chopped pecans and coconut sugar with 1 tbsp coconut oil. Spoon 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.
Nutrition
Calories: 248kcal | Carbohydrates: 16g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 127mg | Fiber: 3g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg