Are you ready to indulge in a delightful treat that’s not only delicious but also healthy? These Mini Maple Pecan Banana Muffins are a game-changer for anyone craving a sweet snack without the guilt! Bursting with the natural sweetness of ripe bananas and the rich flavor of maple syrup, these dairy-free and grain-free muffins are perfect for breakfast, a midday pick-me-up, or a wholesome dessert. Plus, they’re so easy to make that you'll wonder why you haven't tried them sooner! Dive into this recipe and discover how to whip up a batch of these scrumptious muffins that are sure to impress your family and friends!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/2 cup maple syrup
- 2 large eggs
- 1 cup 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 mini muffin tin with silicone liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, ensuring no large chunks remain.
- Add maple syrup and eggs to the mashed bananas. Whisk 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 small portion for topping.
- Carefully spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Sprinkle the remaining chopped pecans on top of each muffin for added crunch and visual appeal.
- Bake in the preheated oven for 18-20 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 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with brown spots for maximum flavor!
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, which we want to avoid!
- Customize Your Nuts: Feel free to swap out pecans for walnuts or even add chocolate chips for an extra indulgent treat.
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the 18-minute mark to ensure they don’t overbake.
- Storage Tips: To keep your muffins fresh, store them in an airtight container. They can last up to 3 days at room temperature or up to a week in the fridge.
- Make Ahead: These muffins freeze well! Bake a double batch and freeze them for quick breakfasts or snacks on busy days.
Nutrition Facts
Calories: 149kcal
Carbohydrates: 16g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 31mg
