These gluten free banana muffins are so good! The pecans offer a nice alternative to almond flour recipes, although almond flour can be used. My daughter and I made these together and ate them for breakfast for a week! I buy bananas weekly and freeze what we don’t eat, so these will definitely be a staple in our kitchen!
Makes 8 muffins
2 eggs, or substitute flax meal (2 tablespoons flax meal plus 5 tablespoons warm water)
2 medium ripe bananas
3 tablespoons honey or maple syrup
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup pecan meal (ground from fresh pecans)
1/2 cup + 2 tablespoons GF oat flour (ground from fresh GF oats)
Preheat oven to 350 degrees and line a muffin tin with liners. In a large bowl, mix eggs (or egg substitute) with banana and mash. Add honey, baking powder, vanilla and almond milk. Stir. Add pecan meal and oat flour and stir once more.
Bake for 25-30 minutes or until a tooth pick inserted in the center comes out clean. Remove and let rest in a pan for a few minutes. Cool on cooling rack. Store in an airtight container. Enjoy!
Recipe by Michelle