Are you ready to indulge in a deliciously healthy treat that will leave your taste buds dancing? Say hello to these Grain Free Maple Pecan Banana Bread Muffins! Bursting with the natural sweetness of ripe bananas and the rich flavor of maple syrup, these muffins are not only gluten-free but also incredibly easy to make. Perfect for breakfast, a snack, or even a guilt-free dessert, these delightful morsels will quickly become a staple in your kitchen. With just a few simple ingredients and minimal prep time, you can whip up a batch that will impress family and friends alike. Don't miss out on the chance to elevate your muffin game—read on to discover the full recipe and tips for making these scrumptious treats!
Ingredients
- 2 ripe bananas
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, creating a soft puree.
- Add melted coconut oil, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, mix almond flour, baking soda, and salt. Sift the dry ingredients to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in most of the chopped pecans, reserving a few for topping. Save some whole and chopped pecans for garnishing the muffin tops.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved pecans on top of each muffin.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 1 month.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with plenty of brown spots for the best flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Use Quality Maple Syrup: Opt for pure maple syrup for a richer flavor. Avoid imitation syrups that contain additives.
- Customize Your Muffins: Feel free to add other mix-ins like chocolate chips, dried fruit, or seeds for added texture and flavor.
- Check for Doneness: Every oven is different, so start checking your muffins a couple of minutes before the recommended baking time. They’re ready when a toothpick inserted into the center comes out clean.
- Storage Tip: For the best freshness, store your muffins in an airtight container at room temperature. If you want to keep them longer, consider freezing them and reheating as needed.
- Garnish for Presentation: Don’t forget to sprinkle some reserved pecans on top before baking for a beautiful finish that adds a nice crunch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 70mg
