Chelsea Harrison1 Comment

Maple Pecan Banana Muffins

Chelsea Harrison1 Comment
Maple Pecan Banana Muffins

When it comes to baked goods, I typically prefer gluten. Some things are just sacred. But these muffins might convert me. The banana and the egg make these muffins hold together in a way that gluten-free treats can’t usually manage. They are super moist not to mention absolutely delicious. And they are so healthy!

I served them up on the Susty Party Grey Party Pack, put a paper straw in a glass of milk and ate two in one sitting. Susty Party makes sustainable disposable tableware and helps create jobs for the visually impaired. And they are giving The Naked Fig readers $10 off with the promo code “nakedfig”.

Makes 12 large muffins or 18 small muffins.

5 very ripe bananas
4 eggs
3 tbsp coconut oil
3 tbsp organic maple syrup
1/2 a vanilla bean scraped (or 1 tsp vanilla extract) 
2/3 cup coconut flour
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder

2/3 cup pecan pieces
pinch of salt
2 tbsp maple syrup

Preheat oven to 350 degrees and line a muffin tin with paper liners. In a large bowl, mash bananas until mostly smooth (I like to leave some banana chunks).  Add the eggs, oil, syrup, and beat with a whisk or mixer until combined. In a small bowl, whisk together dry ingredients.  Add dry ingredients to the wet mixture and stir until just combined. Fill muffin tins 3/4 of the way.  Put the topping ingredients into a small bowl and stir to coat the pecans. Spoon a small amount of the topping on each muffin and bake for 30 minutes. Cool on wire rack and serve. Store leftovers in the fridge and reheat before serving.

Disclaimer: This post was sponsored by Susty Party.