Grain Free Banana Pecan Muffins
Ingredients
- 1 cup almond flour
- 3/4 cup coconut flour
- 2 eggs (I used flax egg replacements)
- 2 very ripe bananas
- 1/3 cup applesauce
- 1/4 cup maple syrup
- 1 T coconut oil (or more applesauce)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk of choice (I used almond milk )
- 1/2 cup nut butter of choice (I used pecan butter)
Instructions
- Preheat oven to 350.
- Mix all the dry ingredients in a bowl .
- Mix wet in another.
- Add dry to wet and mix until combined. The batter will be very thick.
- Line or grease a muffin pan. I used standard sized muffin pans .
- Spoon a small amount of batter into the bottom of each muffin cup.
- Scoop a bit of pecan butter and put it on top of the batter.
- Fill the remainder of each muffin cup with batter. Since the batter is thicker, you may have to mold it around the pecan butter .
- Bake in the oven for about 15-18 minutes.
Recipe 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!