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Gluten-Free, Banana, Pecan Muffins
Servings: 12 muffins
Preparation Time: 15 minutes
Ingredients:
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 6 eggs
- 1/3–1/2 cup honey or sugar
- 1/3 cup palm shortening or coconut oil, melted
- 1 tablespoon vanilla
- 3/4 cup mashed bananas
- 1/2 cup chopped crispy pecans
- 1/3 cup coconut flakes
- 1/3 cup chopped dark chocolate (optional)
Directions:
Preheat oven to 350 degrees F and grease the muffin pans.
In a small bowl, mix together coconut flour, sea salt, and baking soda. In a large bowl, mix together eggs, honey or sugar, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes, and chocolate.
Scoop batter into muffin tins to 3/4 full, top with more pecans (optional), and bake for 20–30 minutes. When done, let cool and serve with a big glass of milk!
Recipe and photo submitted by Marillyn, Britt, IA.
