Banana Nut Muffins
Servings: 12 muffins
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Equipment
- Food Processor
- large mixing bowl
- whisk
- silicone spatula
- silicone basting brush
- muffin pan; dozen
Ingredients
WET INGREDIENTS
- 4 banana large
- 120 gm unrefined coconut oil
- 120 gm coconut sugar
- 1 c pecans; raw chopped
DRY INGREDIENTS
- 200 gm GF all purpose flour
- 200 gm almond flour
- 4 tsp baking powder
- 4 tsp pumpkin pie spice can substitute with cinnamon
Instructions
- Pre-heat oven to 400°.
- Oil the muffin pan with coconut oil, using a silicone basting brush.
WET INGREDIENTS
- Add the bananas and the coconut oil and coconut sugar to the food processor.
- Pulse a few times until everything is mashed and incoroporated.
- Add the crushed pecans and pulse a few more times.
DRY INGREDIENTS
- Add the DRY INGREDIENTS to the large mixing bowl and use the whisk to incorporate them together.
- Pour the wet ingredients into the large mixing bowl and use the silicone spatula to get the rest out of the food processor.
- Using the whisk, incorporate the wet and dry together gently.
- Pour the mixture into the oiled pan.
- Place on the center rack ands bake for 12 minutes, pull from the oven and rotate 180°.
- Bake for another 12 minutes.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing the muffins. ENJOY!!
