So soft and fluffy, I made these Gluten-Free Banana Pecan Muffins yesterday and couldn’t wait to share the recipe with you! 🙂 Perfect for breakfast and/or snacks at work/school.
My husband will be lucky to take those to work for his snacks this week!
If you don’t need it to be gluten-free, simply switch the flour, I recommend using healthy grains, like rye, spelt and buckwheat.
Enjoy!
ECP xo
Gluten-Free Banana Pecan Muffins | Dairy-Free, Low Sugar, Vegan Option
Soft and fluffy, these healthy Gluten-Free Banana Pecan Muffins are great for work or school lunches! Nutritious and healthy recipe.
Ingredients
Dry Ingredients
- 3/4 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/2 cup tapioca flour
- 1/4 cup organic blond sugar or coconut sugar
- 1 tsp aluminum-free baking powder look for a gluten-free certified for celiacs
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2 organic free-range eggs (for vegan option: mix 2 Tbsp chia seeds with 1/3 cup water, wait for 5-10 minutes and use)
- 1/3 cup extra-virgin olive oil
- 1/4 cup maple syrup
- 3 ripe organic bananas mashed
- 1/4 cup nut milk or rice milk
- 1/2 tsp organic vanilla extract optional
- 1 tsp apple cider vinegar
Nuts
- 1/2 raw pecans coarsely chopped (can be substituted by raw organic walnuts)
- 12 raw pecan halves optional
- 1 tsp coconut oil to rub muffin tin, if not using paper liners
Instructions
Mix all the dry ingredients together in a large mixing bowl.
Use a whisk to beat the eggs a bit, then whisk in the olive oil, and the rest of the wet ingredients in a medium mixing bowl.
Pre-heat oven to 375F. Add paper liners or use some coconut oil to rub the muffin tin.
Whisk the wet ingredients with the dry ones until combined, then add the pecans and gently fold in with a large rubber spatula.
Evenly distribute the batter in the 12 muffin cups. Add 1 half pecan on top (optional).
Bake at 375F for 20-22 minutes, or until nicely golden. Remove from the oven and let cool for about 5-8 minutes before taking out the muffins from the tin. You might need to run a butter knife along the edges to loosen the muffins if you didn't use liners.
Recipe Notes
In order to maximise health benefits, look for raw pecans instead of roasted/candied.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 213kcal | Fat: 9g | Saturated fat: 2g | Cholesterol: 27mg | Sodium: 114mg | Potassium: 246mg | Carbohydrates: 31g | Fiber: 1g | Sugar: 12g | Protein: 2g | Vitamin A: 60% | Vitamin C: 2.6% | Calcium: 36% | Iron: 0.9%
I wouldn’t have thought to put pecans in my muffins but I really like these!
awesome! It’s a great little crunch of flavour 🙂