Dare I say, this is one of the best gluten-free muffins I've ever made! They're tender, ridiculously moist and possess the perfect amount of sweetness I expect from a breakfast muffin. Not all muffins are created equal and let me tell you- this one reigns supreme. These healthy treats are full of fiber, potassium and magnesium. Bananas not only bring a wealth of nutritional punch to party they are bring their sweet flavor too. I can't get enough of bananas, left to my own devices I would eat them all day every day.
These tasty bites are a sure-fire indulgence that come with absolutely no FOMO. Serve them to your friends without telling them they are gluten-free, they'll never know. And as always, they are also dairy-free! Cleaning eating isn't boring eating so go ahead and splurge, I might have had three at breakfast!
Gluten-Free Pecan Muffins
- 2 eggs
- 4 spotty bananas
- 2 tsp baking soda
- 1/4 cup + 1 tbsp coconut sugar
- 1/4 cup maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil, (melted and slightly cooled so as to not cook eggs)
- 1 cup gluten-free flour (I used King Arthur)
- 1/2 cup fine almond flour (I used Bob's Red Mill)
- 1/2 cup old fashioned oats
- 1/3 cup raw pecans
- Preheat oven to 375 degrees.
- Grease a 12 cup muffin tin or place in paper liners.
- To a large bowl. Beat eggs. Add bananas and mash. Add baking soda and stir. Add coconut sugar, maple, cinnamon and salt. Whisk until incorporated (about 1 minute!)
- Add vanilla and coconut oil. Whisk until incorporated.
- Add dry ingredients: gluten-free flour, almond flour and oats. Stir with a spoon.
- Divide muffin batter among muffin cups. Place pecans on top of batter.
- Bake for 17-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool and enjoy.
-Adapted from Minimalist Baker's Banana Chocolate Pecan Muffins