Grain Free Banana Pecan Muffins

The other day my husband asked me to make some more of my Nutella Filled Banana Muffins with pecan butter instead of homemade nutella.  Well money was tight this week and all I had left in the house for flour was almond flour and coconut flour.  So I decided to make due with what I had and create a grain free version.  They came out good!

Grain Free Banana Muffins ~My Whole Food Life

So good that I had to share.  If you are new to grain free baking, please let me tell you the texture will be different to traditional baked goods made with gluten.  Not bad at all, just different.  The pecan butter in the middle is a delicious surprise.  Of course you can use another nut butter if you like.  Sunflower butter can also be used.

Grain Free Banana Pecan Muffins

Yields 12 muffins

Grain Free Banana Pecan Muffins

15 minPrep Time

18 minCook Time

33 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in a bowl .
  3. Mix wet in another. 
  4. Add dry to wet and mix until combined.  The batter will be very thick. 
  5. Line or grease a muffin pan.  I used standard sized muffin pans .
  6. Spoon a small amount of batter into the bottom of each muffin cup. 
  7. Scoop a bit of pecan butter and put it on top of the batter. 
  8. Fill the remainder of each muffin cup with batter.  Since the batter is thicker, you may have to mold it around the pecan butter
  9. Bake in the oven for about 15-18 minutes.

Notes

It’s hard to tell when they are actually done since the consistency is a bit different than traditional batter. I got 12 muffins out of my batch. They will only last a couple days on the counter. The can be refrigerated for a couple weeks and frozen for longer. Enjoy!

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http://mywholefoodlife.com/2013/11/14/grain-free-banana-pecan-muffins/

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12 thoughts on “Grain Free Banana Pecan Muffins

  1. This looks delicious! Does that combination of flours need to be used? I am a beginner at gf baking and I am trying to figure out the best flour combinations. Does it depend of the recipes?
    1. Thank you! No, I don't think so. I used the combination because I was running out of almond flour. However, using coconut flour alone can be tricky. It loves to suck up moisture so you need to add extra eggs. The general rule is: 1 egg for every 1/4 cup coconut flour.
          1. Hmm, they didn't turn out super. I mean, taste is fine, but the texture is weird.., they didn't puff up like they should have. And I even went up to 20mins baking and they were still very mushy. Hmm...
  2. I made these, but I used sweet potato instead of banana. I filled them with a cherry pepper jelly. They were moist and delicious. Have you ever made this in a loaf pan versus muffins? They are not as pretty as a traditional muffin, but they are lighter in terms of taste.
    1. Replace almond flour by the same amount of sunflower seed or pumpkin seed flour (grind seeds in coffee grinder, blender or food processor, 1/2cup at a time)... so 1 cup almond flour would = 1 cup ground "flour consistency" sunflower seeds
  3. Oh my goodness, i just made these, tried them and thought, these are edible but not that tasty. Figured out i forgot to put the maple in. So i guess ill slather some jam on them and call them almond butter and jelly muffins. Opps

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