These muffins are a must! They tick all the baked good boxes…
MOIST
DENSE
BANANA-Y
MAPLE-Y
SATISFYING YET STILL HEALTHY
FIBER FILLED
PROTEIN PACKED
LOW SUGAR
GLUTEN FREE
DELICIOUS HOT & COLD
QUICK & EASY
QUADRUPLES AS DESSERT,BREAKFAST, SNACK OR SMOOTHIE TOPPER!
What more could you ask for from a muffin?!
Ever since stumbling upon this recipe due to a major banana bread craving, lots of extra pecans, and some Fall cooking inspiration, I’ve made these about 4 times. They taste great heated up when you want something satisfying after dinner, or cold on top of smoothies. I usually make a batch on my batch cooking day, store them in an airtight container and place in the fridge for the week!
Maple Pecan Banana Bread Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 14
Ingredients
- Group 1
- 1.5 cup (164g) raw pecans
- 2 whole eggs
- 2 200g bananas
- Group 2
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 1 tbsp melted coconut oil
- 1 tbsp almond milk
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup coconut flour
Instructions
-
Preheat oven to 350 degree F
-
Add group 1 to a highspeed blender and blend until smooth
-
Add group 2 and blend for another 1-2 minutes
-
Dollop the batter into a 12-14 cup silicone muffin pan evenly and bake on the top rack for 20-22 minutes or until a toothpick inserts clean. Allow to cool for 20 minutes.
Give them a bake and let me know how you like them, show your creations on Instagram or Facebook by tagging #NourishingNelli
-Nelli
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