These are the best gluten-free banana pecan muffins! These muffins are nice and moist and the pecan streusel topping makes them taste even better. These healthy muffins are easy to make and are the perfect breakfast or snack.
I love creating healthy baked goods like my chocolate avocado muffins, which is why I can't wait for you to make the muffin recipe I am sharing with you today!
Table of Contents
Why you will love these muffins:
- These pecan muffins taste amazing! They are nice and moist and the pecan streusel topping makes them extra decadent.
- This muffin recipe is easy to make and only requires a few minutes of hands on time.
- These banana nut muffins are healthy, gluten-free, dairy-free, refined sugar free, and paleo, just like my gluten-free chocolate chip zucchini muffins.
- Because they are made with almond flour they are high in protein with 8 grams of protein per muffin.
If you love healthy baked goods you will also love my gluten-free chocolate chip banana bread.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
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- Dry ingredients: almond flour, tapioca flour, baking soda, ground cinnamon, coconut sugar and salt.
- Wet ingredients: eggs, full fat coconut milk, honey (or maple syrup), coconut oil and vanilla extract.
- Raw pecans: give these muffins more flavour and a delicious texture. If you can't have pecans I would use walnuts instead.
- Bananas: be sure to use ripe bananas, not green bananas.
Recipe variations and add ins:
- If you don't want to add the streusel topping you can omit it from the recipe.
- Feel free to add raisins or other nuts such as walnuts to these muffins.
- Instead of honey you can use maple syrup to sweeten these muffins.
How to make gluten-free banana pecan muffins:
- Step 1: Preheat your oven to 350 degrees Fahrenheit. While the oven is heating add the dry ingredients to the bowl of your standing mixer.
- Step 2: Add the wet ingredients to the bowl.
- Step 3: Blend the ingredients well until the batter is smooth and then stir in the pecans by hand.
- Step 4: In a separate bowl, combine the ingredients for the streusel topping.
- Step 5: Line a muffin tray with parchment paper muffin cups and transfer the batter to the muffin cups. Sprinkle a bit of the pecan streusel onto the top of each muffin.
- Step 6: Bake the muffins for 30-35 minutes, until the tops are browned and a toothpick inserted into a muffin comes out clean. Let the muffins cool, then enjoy!
Top tips:
- Use room temperature eggs for best results.
- Do not try swapping the flours in these muffins - I can't guarantee that any replacements will work out.
- Storage: store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. They also freeze well for up to 3 months in a freezer safe bag or container.
Gluten-free banana pecan muffins FAQs:
Are these muffins vegan?
No this is not a vegan banana pecan muffin recipe because it contains eggs. I have not tested an egg free version of this recipe and don't recommend trying to use any egg replacements.
Can I use cassava flour instead of tapioca flour?
Absolutely not! These flours are very different and the muffins won't turn out if you use cassava flour.
Do you have a replacement for the coconut flour?
I do not.
Other gluten-free baked goods you will love:
Recipe
Gluten-free Banana Pecan Muffins
You will love these gluten-free banana pecan muffins! They have the most amazing flavour and are such an easy, healthy breakfast.
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Servings: 12
Calories: 378kcal
Ingredients
Muffin Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tablespoon ground organic cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 ripe bananas
- 3 large eggs
- 1/3 cup full fat coconut milk
- 1/3 cup honey
- 1/4 cup melted coconut oil
- 1 cup chopped, raw pecans
Pecan Streusel Ingredients
- 1/2 cup pecan pieces
- 2 tablespoon coconut sugar
- 1 tablespoon melted coconut oil
Instructions
- Preheat your oven to 350F.
- Add all the ingredients for the muffins (except for the pecans) into your standing mixer.
- Blend until well until you have a smoother batter.
- Stir in the chopped pecans by hand.
- Line a muffin tray with parchment paper muffin cups.
- Spoon the batter into the muffin cups so that they are heaping.
- In a bowl, combine the ingredients for the streusel topping.
- Transfer a bit of the streusel onto the top of each muffin.
- Place the tray in the oven and bake for 30-35 minutes, until the tops are browned and a toothpick inserted into a muffin comes out clean.
- Remove from the oven and let the muffins cool, then enjoy!
Notes
- This recipe yields 12 muffins.
- If you don't want to add the streusel topping you can omit it from the recipe.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 378kcal | Carbohydrates: 27g | Protein: 8g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 166mg | Potassium: 161mg | Fiber: 5g | Sugar: 13g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
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Elizabeth Lamarche
These muffins are so delicious and easy to make as well!
Erin Carter
yay I'm so glad you love them!
Elizabeth
These muffins were absolutely delicious and so easy to make!
Erin Carter
Oh I'm so glad you liked them!
Erin Carter
Thanks so much Irena!
Amy
Always looking for yummy grain-free muffin recipes! Love this, Erin!
Erin Carter
Thank you Amy!!