For the muffins:
1 3/4 cups all-purpose flour (be sure not to pack your flour)
1 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup mashed banana (please use very VERY ripe bananas)
1/2 cup almond milk
1/2 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 and 1/2 tablespoons maple syrup
1/2 cup toasted pecans, chopped
1/4 cup pecans, roughly chopped
1/4 cup turbinado sugar
For the cinnamon glaze (optional):
1 cup confectioners’ sugar
1-2 tablespoons water
1/2 teaspoon cinnamon
1/8 teaspoon salt
- 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.
- Visit Maple Pecan Banana Muffins @ bakerbynature.com for full instructions.