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–+ servings

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!!