Banana Date Pecan Muffins

Banana Date Pecan Muffins

Bananas are one of my go-to foods. I love eating a banana with peanut butter for a pre-workout snack. I love eating bananas with honey for a pre-bedtime snack. Let’s face it…I just love bananas. I love these muffins because they have bananas in them, plus they are a good source of fiber, potassium, vitamins, and minerals. I always seem to have over-ripe bananas on my counter, so I bake a lot of baked goods with bananas! Bananas are a great egg substitute – they give needed moisture, texture, and loft to baked goods. I usually mash one medium-sized banana to replace one whole egg. These muffins are great for breakfast or a snack. I always keep muffins in my freezer for a quick grab-n-go munch on the run! Yum!

Banana Date Pecan Muffins 3

2 1/2 cups gluten-free flour

1 1/2 t. xanthan gum

1/2 teaspoon baking soda

1/4 teaspoon salt

2 ripe bananas, mashed

1/2 cup coconut palm sugar

1 cup coconut milk

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/2 cup chopped dates

1/2 cup chopped pecans

12 muffin cups

Preheat oven to 375˚F.

In a small mixing bowl, stir together flour, xanthan gum, baking soda, and salt.

In a larger bowl, combine bananas, coconut palm sugar, coconut milk, vinegar, and vanilla. Mix thoroughly. Add flour mixture and stir just to mix. Stir in dates and pecans. Fill lightly muffin cups 3/4 full. Bake for about 25 minutes until muffin tops spring back when lightly touched and a toothpick inserted in center of a muffin comes out clean.

Banana Date Pecan Muffins 4

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