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These paleo banana muffins are tender and perfectly moist, filled with toasty butter pecan flavor but grain free, dairy free and refined sugar free! Enjoy these simple and delicious muffins with coffee or tea for breakfast or an anytime snack!
It’s been a serious while since I’ve posted a new banana-baking recipe! So this week, you’re getting two!
The first is this comforting, cozy, delicious and easy recipe for butter pecan banana muffins.
But no worries, there’s no actual butter in the recipe.
To get the butter flavor, we’re using ghee. You can also sub in vegan butter if ghee is a problem.
The toasty pecans add extra crunch and nuttiness to these tender, perfectly moist banana muffins.
Let’s get into the details so you can make them ASAP!
What You Need To Make Butter Pecan Banana Muffins
If you’re familiar with grain free baking, you’ll probably have many of these ingredients ready and waiting in your pantry!
Just make sure to have some ripe bananas on hand and you’re ready to go!
Here’s everything you’ll need to prepare the muffins:
blanched almond flourgolden flaxseed meal (or regular flaxseed meal)tapioca flour, or arrowrootbaking sodaground cinnamon fine sea saltoverripe medium bananaseggspure maple sugarghee, grass-fed butter, or vegan butterpure vanilla extractchopped pecans
How to Make These Paleo Butter Pecan Banana Muffins
In a large bowl, combine the almond flour, flaxseed meal, tapioca or arrowroot, baking soda, cinnamon and salt, then set aside.
In a separate large bowl, mash the bananas and whisk together with the eggs, maple sugar, ghee or butter and vanilla.
Add the dry ingredients to the wet and mix until combined, then fold in the chopped pecans. Scoop the batter into the prepared muffin liners, the sprinkle a few more chopped pecans on top, if desired.
Bake in the preheated oven for 22-25 minutes or until the muffins rise and set in the center and begin to turn golden brown.
Cool in the pan for 5 minutes, then transfer to wire racks to fully cool. Serve at room temperature or slightly warm.
How to Store Paleo Banana Muffins
Store leftovers loosely covered at room temperature for the first day, then refrigerate, covered to keep longer.
These muffins can also be wrapped individually and frozen. If you freeze them, thaw in the refrigerator.
You can lightly toast the muffins to warm them after thawing.
I know you’re going to love these banana muffins as much as I did!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Butter Pecan Banana Muffins {Paleo}
Butter Pecan Paleo Banana Muffins
These paleo banana muffins are tender and perfectly moist, filled with toasty butter pecan flavor but grain free, dairy free and refined sugar free! Enjoy these simple and delicious muffins with coffee or tea for breakfast or an anytime snack! Prep Time: 10 minutesCook Time: 22 minutesCooling time: 20 minsCourse:Breads and muffinsCuisine:American, Gluten-free, PaleoKeyword:baking, banana, banana muffins, gluten free, grain free, paleoServings: 12 muffins
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Ingredients
1 1/2cupsblanched almond flour1/2cupgolden flaxseed meal*1/3cuptapioca flouror arrowroot1teaspoonbaking soda1teaspoonground cinnamon1/2teaspoonfine sea salt3medoverripe bananasmashed (about 1 1/4 cups)3largeeggsat room temperature1/3cuppure maple sugar6tablespoonsgheeor grass-fed butter, or vegan butter, melted2teaspoonspure vanilla extract3/4cupchopped pecans
Instructions
Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners.In a large bowl, combine the almond flour, flaxseed meal, tapioca or arrowroot, baking soda, cinnamon and salt, then set aside.In a separate large bowl, mash the bananas and whisk together with the eggs, maple sugar, ghee or butter and vanilla.Add the dry ingredients to the wet and mix until combined, then fold in the chopped pecans. Scoop the batter into the prepared muffin liners, the sprinkle a few more chopped pecans on top, if desired.Bake in the preheated oven for 22-25 minutes or until the muffins rise and set in the center and begin to turn golden brown. A toothpick inserted near the center of one of the muffins should come out clean or with a few crumbs.Cool in the pan for 5 minutes, then transfer to wire racks to fully cool. Serve at room temperature or slightly warm. Store leftovers loosely covered at room temperature for the first day, then refrigerate, covered to keep longer. These muffins can also be wrapped individually and frozen. Enjoy!
Recipe Notes
*Golden is preferable for color, but regular flaxseed meal will work well too.
Nutrition
Calories: 308kcalCarbohydrates: 22gProtein: 7gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 66mgSodium: 209mgPotassium: 225mgFiber: 5gSugar: 10gVitamin A: 91IUVitamin C: 3mgCalcium: 67mgIron: 2mg
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Want More Paleo Friendly Muffins? Try One of These!
Cinnamon Coffee Cake Muffins
Morning Glory Muffins
Carrot Cake Muffins
Jumbo Blueberry Muffins
Double Chocolate Banana Muffins
Chocolate Chip Zucchini Muffins
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