Maple Pecan Muffins Vegan Gluten Free Dairy Free Food

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)

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.

MAPLE PECAN MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line with paper liners.
• Stir water and flax seed meal together in a bowl; set aside until "flax egg" is thickened, about 10 minutes.
• Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl. Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes. Cool muffins in the tin for a few minutes before removing.

MAPLE PECAN MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line with paper liners.
• Stir water and flax seed meal together in a bowl; set aside until "flax egg" is thickened, about 10 minutes.
• Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl. Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes. Cool muffins in the tin for a few minutes before removing.

VEGAN MAPLE PECAN SABLES (GLUTEN FREE)

Steps:

• Preheat your oven to 350'F degrees.
• Toast the pecans for 10-12 minutes.
• Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
• Fold in the toasted pecans.
• Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
• Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
• I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
• With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
• Bake for 12-14 minutes or until golden.
• Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
• Bon Appetit!