Description
Indulge in these nutrient-dense, grain-free banana bread muffins that offer the perfect balance of moist texture and warm, comforting flavors. Made with blanched almond flour and naturally sweetened with ripe bananas and a touch of maple syrup, these muffins are topped with crunchy pecans for a bakery-style finish. They are the ideal choice for a healthy, macro-friendly breakfast or an energizing mid-day snack that fits perfectly into a Paleo or gluten-free lifestyle.
Ingredients
2 cups blanched almond flour
1/4 cup tapioca starch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 medium ripe bananas, mashed
2 large eggs
1/4 cup melted coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons dairy-free milk
3/4 cup chopped pecans, divided
1 teaspoon coconut sugar for topping
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or grease with coconut oil.
In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, salt, and cinnamon.
In a separate large bowl, mash the bananas until smooth.
Whisk the eggs, melted coconut oil, maple syrup, vanilla extract, and dairy-free milk into the mashed bananas.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in 1/2 cup of the chopped pecans.
Scoop the batter evenly into the muffin tin.
Sprinkle the remaining 1/4 cup of pecans and a light dusting of coconut sugar over the tops.
Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
To store, keep in an airtight container in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months. For a keto-friendly variation, replace maple syrup with a liquid monk fruit sweetener and substitute the banana with 1/2 cup mashed avocado mixed with banana extract.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American