Banana Maple Pecan Bread Muffins Gluten Free

Indulge in the comforting flavors of these Banana Maple Pecan Bread Muffins, crafted to be entirely gluten-free and irresistibly delicious! Perfectly moist and naturally sweetened with ripe bananas and pure maple syrup, these muffins are elevated by the crunch of chopped pecans and a hint of warm cinnamon spice. Made with a combination of wholesome ingredients like unsweetened almond milk, coconut oil, and gluten-free all-purpose flour, they are the ultimate allergy-friendly treat for breakfast, snacks, or dessert. Easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 25 minutes and can be topped with gluten-free oats or extra pecans for added texture. Whether enjoyed warm out of the oven or saved for later, these gluten-free banana pecan muffins are a family-friendly favorite packed with heartwarming flavors!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 medium Ripe bananas
• 2 Eggs
• 0.5 cup Maple syrup
• 0.25 cup Unsweetened almond milk
• 0.25 cup Coconut oil (melted and cooled)
• 1 teaspoon Vanilla extract
• 1.75 cups Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.5 cup Chopped pecans
• 2 tablespoons Optional: Gluten-free rolled oats (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until smooth.

Step 3

Add the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.

Step 4

In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Step 5

Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing.

Step 6

Gently stir in the chopped pecans, reserving a few for topping if desired.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Optionally, sprinkle a few reserved pecans or a small amount of gluten-free rolled oats on top of each muffin for decoration.

Step 9

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(884.5g)

Amount per serving	% Daily Value*
Calories	2456.0

Total Fat 105.3g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1722.1mg	0%
Total Carbohydrate 392.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 152.4g
Protein 16.2g	0%

Vitamin D 22.0IU	0%
Calcium 216.8mg	0%
Iron 4.5mg	0%
Potassium 1577.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 2.5%

Carbs: 60.8%