BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)
I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour.
Provided by Andrew Mollmann
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 18
Steps:
- Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
- Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
- Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
- Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
- Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
- Bake at 375 for 20 minutes. Makes about 18 good sized muffins.
BANANA PECAN MAPLE MUFFINS
These banana pecan maple muffins are so moist, light, and airy! The maple-covered pecans give these muffins a little sweet crunch.
Provided by Tania
Categories Baked Goods Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Lightly grease standard 12-muffin tin with butter.
- Dry ingredients: mix the cinnamon, baking powder, baking soda, salt, and flour.
- In a separate bowl, cream the butter, sugar, and eggs until light and fluffy.
- In the same bowl, at low speed, beat in the vanilla extract and milk. Then, using a rubber spatula, fold in the mashed bananas without overmixing. Add the dry ingredients, and mix until just combined.
- In a separate small bowl, coat the chopped pecans with the maple syrup. Gently fold in the chopped pecans and maple syrup mixture into the batter, until just combined.
- Scoop the batter into the prepared pans. Bake for about 25 minutes, until a cake tester or toothpick inserted into the muffins comes out clean.
- Remove the muffins and set them on a cooling rack. Let them cool for a few minutes and serve. Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 283 kcal, Carbohydrate 37 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 49 mg, Sodium 279 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 7 g
MAPLE PECAN BANANA MUFFINS
Moist and flavorful maple pecan banana muffins make a wonderful breakfast, snack, or even dessert.
Provided by Ashley Manila
Categories Breakfast
Time 30m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 (F). Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.
- In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, almond milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pecans.
- Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped pecans and a tablespoon of turbinado sugar, if using. Bake for 18 to 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze right before serving, if using. Serve warm.
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