GF Banana Nut Muffins

October 7, 2012

Banana nut muffin

Even though I previously posted a recipe for muffins with fruit added, I’m not sure it would work with bananas. And even if it did, I really like the simplicity of this recipe. It (like several of the gf recipes I post) comes from Elana’s Pantry. However, it’s a tweak on her banana bread. She does have a recipe for banana walnut muffins, but I still find the simplicity of this recipe the most appealing. And since, as with her paleo bread, she uses a specific type of loaf pan that I don’t own, I converted the recipe into muffins. My family loves these muffins and since they have a very minimal amount of sweetener (honey), I feel good about serving them. They make a great snack or light dessert. Since we don’t eat walnuts that often and since I usually have crispy pecans on hand, that’s what I normally use in this recipe.

GF Banana Nut Muffins
makes 12 regular-sized muffins

3 organic, ripe bananas (about 1 1/2 cups), mashed
3 eggs (pastured)
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup coconut oil
2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
1/2 cup chopped crispy pecans

Preheat oven to 350o
Grease 12 cup muffin pan with butter or coconut oil. In food processor or bowl, mix bananas and eggs until well mixed.

bananas and eggs

Add vanilla and honey.

vanilla and honey

Add softened coconut oil and mix until all ingredients are well blended.

coconut oil

Add dry ingredients and mix well. (Because I doubled the recipe, I had to shift from the processor to a bowl)

dry ingredients

Add chopped nuts and combine.

crispy pecans

Divide batter evenly.

muffin batter

Bake at 350o for 20 minutes or until a toothpick comes out clean. Cool for a few minutes and remove to cooling rack.

cooked muffins

Add butter and enjoy!

Muffins with butter

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