Banana Pecan Muffins
These banana pecan muffins are such an easy, healthy breakfast. Light and fluffy you'd never guess these muffins are gluten free and dairy free.
Servings: 12
Calories: 378kcal
Equipment
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 aluminum-free 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.
- Store these muffins in the fridge in an air tight container for up to 7 days.
- These muffins freeze really well.
- 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