Banana Nut Muffins – Recipe
Oh my goodness these banana nut muffins are good! They are dense and moist, un-sweet but tasty. Gluten and sugar free, these muffins make a nice accompaniment to a cup of tea or coffee.
Banana Nut Muffins Recipe:
1 green-tipped banana
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup plus 2 Tablespoons coconut cream
1/2 teaspoon apple cider vinegar
1/4 cup coconut flour
1/2 cup almond flour
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 cup chopped pecans
coconut oil, melted, for brushing on baking cups
1 Tablespoon finely chopped pecans
1 Tablespoon Flax meal
1/2 teaspoon cinnamon
1/2 Tablespoon butter, melted
Preheat oven to 350 degrees. In a standard muffin tin, place 6 parchment baking cups. Brush the cups with melted coconut oil.
Place all wet ingredients in bowl of food processor. Process until smoothly blended. Place all dry ingredients in large mixing bowl. Combine well. In a small bowl, combine finely chopped pecans, flax meal, 1/2 teaspoon cinnamon, and melted butter. Stir to combine; mixture will be crumbly.
Add blended wet ingredients to dry and mix well to combine. Spoon into prepared baking cups. Cups will be full. Sprinkle topping on each muffin. Bake at 350 for 20 minutes. Turn oven off and leave muffins in the hot oven for another five minutes. Remove muffins from oven and let cool for five minutes. Baking cups should release easily without sticking. Eat warm, refrigerate leftovers.
It may seem silly to grease the parchment baking cups, and I know that with regular muffin recipes you can usually skip the baking cups. But coconut flour seriously sticks. When I bake on a flat parchment sheet, I trust my baked goods to release. In the muffin cups I don’t trust as well. Greasing them is easy enough, and it’s awesome to pull a muffin from the baking pan and see the cup already peeling away.