Banana Maple Pecan Bread Muffins Gluten Free
Indulge in the comforting flavors of these Banana Maple Pecan Bread Muffins, crafted to be entirely gluten-free and irresistibly delicious! Perfectly moist and naturally sweetened with ripe bananas and pure maple syrup, these muffins are elevated by the crunch of chopped pecans and a hint of warm cinnamon spice. Made with a combination of wholesome ingredients like unsweetened almond milk, coconut oil, and gluten-free all-purpose flour, they are the ultimate allergy-friendly treat for breakfast, snacks, or dessert. Easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 25 minutes and can be topped with gluten-free oats or extra pecans for added texture. Whether enjoyed warm out of the oven or saved for later, these gluten-free banana pecan muffins are a family-friendly favorite packed with heartwarming flavors!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 Eggs
- 0.5 cup Maple syrup
- 0.25 cup Unsweetened almond milk
- 0.25 cup Coconut oil (melted and cooled)
- 1 teaspoon Vanilla extract
- 1.75 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans
- 2 tablespoons Optional: Gluten-free rolled oats (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing.
Gently stir in the chopped pecans, reserving a few for topping if desired.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Optionally, sprinkle a few reserved pecans or a small amount of gluten-free rolled oats on top of each muffin for decoration.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 12.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
