These Mini Maple Pecan Banana Muffins are so easy to make and freeze great! Perfect for little fingers and naturally grain, gluten and dairy free!
I feel like I have told you guys this before but I can’t remember. I love banana bread. It was my favorite “cake” growing up and one of my main birthday requests every year. My Mom would always say, “That’s not cake. What kind of cake do you want?” and I would reply, “I just want plain banana bread.”
I’ve been experimenting for a long time with gluten free and grain free banana breads and most are just not up to my standards. This recipe, however, is a serious home run!
The texture is on-point, the taste is traditional and they are the perfect size to satisfy your sweet tooth without going over-board. Plus, they are naturally grain, gluten and dairy free!
Every single time I have made a batch, they are literally gone within a few hours of cooling. Both of my boys and my husband love them.
This time, I hid a few so that I could take pictures to share the recipe with you! I know you are going to LOVE these and can’t wait to hear your feedback!
- A large cookie scoop is equivalent to 3 Tablespoons of batter.
- If you can do dairy, these are wonderful with pastured butter in place of the coconut oil.
- Maple syrup does NOT substitute 1:1 for maple sugar as it adds a lot more moisture to the batter.
- If your mini muffin pan is not nonstick, use mini cupcake liners or lightly grease the pan with coconut oil (or butter).
- You do not have to use a food processor, you can use a hand mixer or a stand mixer!
- Once completely cooled, these freeze great in an airtight container!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1/4 cup organic virgin coconut oil, melted
- 3/4 cup maple sugar
- 1 large egg
- 2 medium bananas, very ripe
- 1/4 cup unsweetened, non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely ground sea salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups cassava flour
- 1/2 cup chopped pecans plus 16 whole pecans for top
- Mini non-stick muffin pan
- Large cookie scoop
- Preheat oven to 350F.
- In the bowl of a food processor fitted with the chopping blade, combine melted coconut oil with maple sugar. Process until well combined. You may need to stop and scrape down the sides once or twice.
- Add egg and process until mixed.
- Next, add ripe bananas, non-dairy milk and vanilla extract. Process until smooth.
- Add dry ingredients (baking soda, salt, cinnamon and cassava flour). Pulse until well mixed but don't over-process.
- Remove blade and stir in chopped pecans. Use a large cookie scoop to divide the batter into 16 mini muffins.
- Top each muffin with a whole pecan.
- Bake on the center rack for 25 to 30 minutes, until tops are beginning to brown and a cake tester comes out clean. For my oven, I usually do 28 to 29 minutes and they are perfect!
- Gently remove each muffin and transfer to a wire cooling rack. Allow to cool completely, for at least 30 to 45 minutes before serving. Enjoy!