Gluten-Free Banana Pecan Muffins

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.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• 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 healthy gluten-free chocolate chip zucchini muffins and paleo blueberry pancakes.
• Because they are made with almond flour they are high in protein with 8 grams of protein per muffin.
• These muffins store well and freeze really well so they are perfect for meal prep.

If you love healthy baked goods you will also love my healthy carrot cake donuts and gluten-free chocolate chip banana bread.

Ingredients and substitutions:

• Almond flour - almond flour is one of my favourite gluten-free flours to bake with. Be sure to use almond flour and not almond meal. If you can't have almonds I recommend using cashew flour instead.
• Tapioca flour - also known as tapioca starch. This is used to help make these muffins so light and fluffy. Just don't confuse this with cassava flour, they are not the same thing and these muffins won't turn out if you try to use cassava flour instead.
• Pecans - the star of these muffins, raw pecan pieces give these muffins more flavour and a delicious texture. You also use pecans to make the delicious streusel topping. If you can't have pecans I would use walnuts instead.
• Honey - honey is used to help give natural sweetness to these muffins while keeping them refined sugar free. Instead of honey you could also use maple syrup.
• Eggs - these help add moisture to the muffins and help them rise when they bake. I do not recommend trying to make these muffins egg free.
• Baking soda - to help them rise when they bake. Do not try swapping this for baking powder.
• Bananas - ripe bananas add both natural sweetness and moisture to these moist muffins. Be sure to use ripe bananas, not green bananas.
• Coconut milk - a surprise addition to these muffins, coconut milk helps add moisture and natural sweetness to these muffins. I recommend using full fat coconut milk for the best results.
• Vanilla extract - to help enhance all the delicious flavours of these muffins.
• Cinnamon - ground cinnamon is the perfect spice to give these muffins the most amazing fall flavour.
• Coconut oil - to help add moisture and give the muffin tops the perfect texture!
• Coconut sugar - this is to make the delectable streusel topping for these fall muffins.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Now add all the ingredients for the muffins (except for the pecans) into the bowl of your standing mixer.

Step three:

Blend the ingredients until you have a smooth batter.

Step four:

Then stir in the pecan pieces by hand.

Step five:

Now line a muffin tray with parchment paper muffin cups and transfer the batter to the muffin cups.

Step six:

In a separate bowl, combine the ingredients for the streusel topping.

Step seven:

Then sprinkle a bit of the pecan streusel onto the top of each muffin.

Step eight:

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.

Recipe variations and add ins:

• To add even more texture and flavour 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.
• If you don't want to add the streusel topping you can omit it from the recipe.

How to store:

• Store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
• These muffins freeze really well for up to 3 months in a freezer safe bag or container.

Frequently asked questions:

Other recipes you will love:

• Healthy pumpkin chocolate muffins
• Gluten free zucchini muffins with chocolate
• Carrot cake banana bread
• Healthy pumpkin cookies
• No sugar banana bread

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