Banana, Cranberry, Pecan Muffins

Banana Cranberry Pecan Muffins

Banana Cranberry Pecan Muffins 2

I really love muffins. I really do. I eat muffins almost daily as a snack or with a cup of tea or slathered with some sort of nut butter or fruit spread. There are so many options with muffins…that’s probably why I like them so much – never the same muffin. This recipe began with over-ripe bananas (I always have bananas!) and then I decided to add a touch of fall with the cranberries and pecans. The result? Pure deliciousness. I slathered these muffins with some Earth Balance spread and enjoyed every bite! I think I need to go eat another one of these just to make sure they turned out o.k….;o)

Banana Cranberry Pecan Muffins 3

Banana Cranberry Pecan Muffins 4

Dry Ingredients:

1 1/2 cups gluten-free flour

3/4 teaspoon xanthan gum or guar gum

1/2 cup coconut sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon Ceylon cinnamon

Wet Ingredients:

3/4 cup coconut milk

1 teaspoon vanilla extract

2 large bananas, mashed


1/3 cup dried cranberries

1/2 cup pecans, chopped

Preheat oven to 350 degrees. Line a muffin tin with liners. Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and mix well. Add wet ingredients to dry ingredients and mix just until combined. Fold in cranberries and pecans. Fill cups just over half full. Bake muffins at 350 degrees for 30 minutes. Enjoy!


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