Gluten-Free Banana Pecan Muffins | Dairy-Free, Low Sugar, Vegan Option

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

5 from 1 vote

Soft and fluffy, these healthy Gluten-Free Banana Pecan Muffins are great for work or school lunches! Nutritious and healthy recipe.

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Prep Time:12 minutes mins

Cook Time:20 minutes mins

Total Time:32 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12

Calories: 213kcal

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.

Notes

In order to maximise health benefits, look for raw pecans instead of roasted/candied.