Banana Pecan Muffins

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These muffins have unseated the Pumpkin Chocolate Chip Muffins as far and away the best paleo baked good I’ve ever had. Which is really saying a lot, cause those pumpkin muffins are pretty stellar. I can honestly say I don’t think anyone would be able to guess that these are free of refined sugar and flour. With an egg substitute these would even be vegan – I’m betting that applesauce would work well! I was simutaneously so happy and so sad eating the last one of the batch today…what an emotional rollercoaster for a Monday morning.

Ingredients

  • 3 very ripe bananas (thaw if frozen)
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1 1/2 cup almond flour, almond meal, or cashew meal (or a combination!)
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour, sifted
  • 1/2 cup unsweetened finely shredded coconut
  • 1 Tbsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup raisins or pitted dates, chopped
  • (optional) 1/2 cup pecans or walnuts, chopped
  • For topping: unsweetened finely shredded coconut, chopped pecans or walnuts, chopped dates

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Directions

  1. Preheat oven to 375° and line a muffin pan with 12 cups. I highly recommend the foil-lined muffin cups!
  2. In a large bowl, mash bananas and then whisk in eggs and coconut oil until slightly frothy.
  3. In a separate bowl, whisk together dry ingredients until fully mixed: almond flour, tapioca flour, coconut flour, shredded coconut, cinnamon, baking soda, baking powder, and salt.
  4. Mix in raisins/dates and pecans. I chopped the raisins in my food processor, worked great. I left the nuts out of the muffins since Sam isn’t a big fan.
  5. Pour banana mixture into dry mixture and fold together until JUST combined. Don’t overmix!
  6. Divide between muffin cups. My cups were very full, the batter was even mounded above the top of the cups and they turned out great.
  7. Sprinkle shredded coconut, chopped pecans, and/or chopped dates over the muffins. I used just coconut for Sam’s muffins, and pecans/coconut for the rest. Yumm.
  8. Bake for 22-25 minutes, until you can push on the center of a muffin and it springs back up.
  9. Allow to cool for at least ten minutes – this helps the muffins not stick to the liners. They’re great warm or cold, with butter or just plain. Enjoy!

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Source: thehealthyfoodie.com

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