Fluffy and moist banana pecan muffins. Simple, easy, and require minimal easy-to-find ingredients. They are both refined sugar-free and gluten-free.
Lately, my three hour class on Thursdays have been the death of me. I don’t know how I am supposed to have an attention span for three straight hours let alone patiently wait to have dinner when I get home. Granted, this class is only one day a week, but it sucks the life out of me. I’ve managed to make myself a second cup of coffee to get me through it, but it doesn’t always seem to cut it.
You know what does cut it? A big ol’ carb-packed muffin. Filled with fiber to keep me satisfied and carbohydrates to keep me fueled up and focused. This muffin doesn’t last me through all three hours of lecture, but it does keep me satisfied from beginning to end.
This muffin has a super fluffy and moist crumb. It is embedded with crunchy chunks of pecan and soft bits of sweet banana.
To make this gluten-free, almond and coconut flour are added in. This muffin is also entirely sweetened with bananas with just a touch of maple syrup (which can be optional).
These Gluten-free Banana Pecan Muffins are…
- Refined-sugar free
- Oh so delicious!
Fluffy and moist banana pecan muffins. Simple, easy, and require minimal, easy-to-find ingredients. They are also refined sugar-free and gluten-free.
- ¼ cup non-dairy milk
- 1 tsp apple cider vinegar
- 3 medium, ripe bananas, mashed
- ¼ cup creamy almond butter
- 1 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup finely chopped, walnuts
Preheat the oven to 350 degrees. Line a muffin tin with liners or lightly grease with cooking spray.
To a small bowl, combine milk and apple cider vinegar. Let sit for 5 min. Mash bananas in a large bowl, add in milk mixture, almond butter, maple syrup, coconut oil, and vanilla. Whisk until combined. Add flours, baking soda, cinnamon, and salt to the wet mixture. Stir until a thick batter forms. Fold in the chopped walnuts.
Use a small cookie scoop to evenly divide batter among the muffin liners. Bake for 22-25 until tops are light golden brown. Let cool for 8 min. before serving.