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Maple Pecan Banana Bread Muffins

No sugar, no problem. These gluten-free Maple Pecan Banana Bread Muffins are made with real food ingredients and sweetened with ripe banana and maple syrup. They're the perfect on-the-go breakfast or after-dinner sweet treat!
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Course: Baked Good, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: Coconut Flour Muffins, Gluten-Free Banana Bread, Healthy Banana Nut Muffins, Paleo Banana Bread
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Calories: 154kcal

Ingredients

  • 4 bananas very ripe
  • 3 eggs room temperature
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup
  • ¼ cup nut butter pecan, almond, cashew, peanut, etc.
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup coconut flour
  • 1 tablespoon baking powder see notes for Paleo option
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • cup pecans choppped (plus 12 halves for garnish; optional)

Instructions

  • Preheat oven to 350°. Line a muffin (or cupcake) tin with liners (or lightly grease 12 silicone baking cups positioned on a baking sheet). Set aside.
  • In a large mixing bowl, add peeled bananas and mash with the back of a fork until smooth. To the bowl, add eggs, coconut oil, nut butter, maple syrup and vanilla extract. Whisk until smooth and well combined.
  • To the same bowl, add coconut flour, baking powder, cinnamon, nutmeg and salt. Continue to whisk until the dry ingredients are mixed thoroughly with the wet mixture.
  • Gently fold the chopped pecans into the mixture.
  • Fill each muffin cup with batter (about 3 heaping tablespoons per muffin). If using, gently place a pecan half on the top of each cup of batter.
  • Bake the muffins on the center rack for 25 minutes or until a toothpick inserted in the center comes out clean. Let stand on a wire cooling rack for at least 5 minutes before removing from muffin tin or silicone cups.

Notes

  • To quickly bring eggs to room temperature, submerge them in a bowl of warm water for 2 to 3 minutes.
  • To quickly melt coconut oil, microwave for 20 seconds.
  • For Paleo-compliant baking powder, mix ½ cup cream of tartar, ¼ cup baking soda and ¼ cup arrowroot powder. Set aside 1 tablespoon of the mixture for this recipe and store the remainder for another use. 

Nutrition

Calories: 154kcal