Banana Pecan Muffins
What is not to love about buttery, sweet, soft and fluffy muffins? These banana pecan muffins are all of the above! This recipe requires just 1 bowl and roughly 15 minutes to mix together.
Ingredients
- 2 very ripe bananas, medium sized
- 2 eggs
- ½ cup coconut sugar (78g)
- ½ cup unsalted butter, softened (8T)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- ½ cup chopped pecans (56g)
- 1½ cups gluten-free all-purpose flour (201g)
- ½ cup quinoa flour (71g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsweetened coconut milk or other milk (78g)
Instructions
- Preheat the oven to 375°F and grease or line a muffin tin with paper cups.
- In a stand mixer bowl or a large mixing bowl, place the softened butter, bananas, and coconut sugar. Use the mixer attachment or a hand mixer and blend the ingredients together until the consistency is creamy with some chunks of banana.
- Then add the vanilla, apple cider vinegar, and eggs. Continue to mix on low speed.
- Add in the all-purpose flour, quinoa flour, salt, and baking soda. Start mixing the ingredients together on low speed and add in the cup of coconut milk. Mix until all ingredients are combined and stir in the chopped pecans.
- Fill each muffin cup about ⅔ the way full and bake for 18 minutes or until an inserted toothpick comes out clean.