Banana-Pecan Muffins

Do you have some spotty bananas laying around?  So did I.  I decided to put them to good use by trying a new gluten-free recipe. The original recipe I found here (http://www.foodnetwork.com/recipes/food-network-kitchens/banana-muffins-recipe/index.html), then I tweaked it.  I only had two bananas so I altered the ingredient proportions.  They turned out amazing - much better than expected.  They're moist and full of flavor, and again, your gluten-loving friends won't know the difference.

Prep: 10 minutes
Bake time: 18 minutes
Yields: 9 muffins



Dry:

• 1 1/2 cups all-purpose gluten-free flour (I used Trader Joe's)
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3/4 cups chopped pecans

Wet:

• 1 cup mashed bananas (~2 very ripe bananas)
• 1/2 cup coconut oil, melted
• 1/3 cup almond milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Preheat oven to 400 F.  Whisk your egg, vanilla, milk and bananas in a small bowl leaving out the oil.  Mix your dry ingredients separately, then blend wet and dry together. Now add the oil.  Do not over-mix.  Grease or line a muffin tin with paper cups and scoop-in the batter.  Bake for 18 minutes or until golden.

 

 These muffins are best enjoyed once they've cooled.  To keep them moist, transfer to a sealed container.  Do not refrigerate.