I won’t lie, pretty much all my favorite foods are breakfast foods. And these muffins are the perfect example of why I basically just want to eat breakfast all day long. These Paleo Banana Pecan Muffins are light but moist, easy to make, have only good for you ingredients, naturally sweetened, and of course, they taste amazing. Otherwise, what would I even been doing putting them up on here. The easy crumb topping is optional but definitely worth the extra few minutes it takes to make. These muffins have quickly become legend around our neighborhood with everyone eagerly awaiting the next batch. Make them sometime this week and I promise, you’ll be the talk of the block too.
paleo, gluten free, grain free, dairy free
paleo friendly (gluten/grain/dairy free), no refined sugar
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Paleo Banana Pecan Muffins
paleo, gluten/grain free, dairy free, naturally sweetened
These Banana Pecan Muffins are the perfect breakfast on-the-go, or really anytime snack. They are super easy to make, have only good for you ingredients, and are naturally sweetened. The crumb topping really puts these muffins over the top without feeling too heavy or indulgent.
- 1 1/2 cup super fine almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- dash of cardamom
- 1/2 cup chopped pecans
- 2 super ripe bananas mashed (~ 1 cup)
- 2 tbsp coconut oil melted and cooled
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1/4 cup coconut sugar
- 1/4 cup coconut flour
- 2 tbsp coconut oil room temp or firmed up in fridge a few minutes if in liquid state
Preheat oven to 350 degrees and prepare muffin tin with liners or greasing with extra coconut oil
In a medium bowl mix together all dry ingredients (except pecans), set aside
Mix together all wet ingredients in the bowl of a stand mixer or by hand in a large bowl
Slowly incorporate the dry ingredients into the wet and mix until just fully incorporated
Stir in the pecans
Equally distribute the batter into 12 muffin cups
Make the topping by mixing everything together in a small bowl using your fingers or a fork. Then distribute over the tops of the muffins.
Bake at 350 for about 28-30 minutes
If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna