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Mini Maple Pecan Banana Muffins

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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!

Mini Maple Pecan Banana Muffins from www.EverydayMaven.com

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 bread 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 overboard. 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!

Mini Maple Pecan Banana Muffins from www.EverydayMaven.com

NOTES:

  • 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!
  • If you are looking for a more traditional gluten-free banana bread recipe, this one is delicious and dairy-free!

Did you make this recipe? Please give it a star rating below!

Mini Maple Pecan Banana Muffins {Dairy Free, Grain Free}
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
 

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!

Course: Breakfast, Dessert, Snacks
Cuisine: American
Keyword: Mini Maple Pecan Banana Muffins
Servings: 16 muffins
Calories: 108 kcal
Author: Alyssa Brantley
Mini Maple Pecan Banana Muffins from www.EverydayMaven.com
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Ingredients
  • 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
Special Equipment:
  • Mini non-stick muffin pan
  • Large cookie scoop
Instructions
  1. Preheat oven to 350F.
  2. 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.
  3. Add egg and process until mixed.
  4. Next, add ripe bananas, non-dairy milk and vanilla extract. Process until smooth.
  5. Add dry ingredients (baking soda, salt, cinnamon and cassava flour). Pulse until well mixed but don't over-process.
  6. Remove blade and stir in chopped pecans. Use a large cookie scoop to divide the batter into 16 mini muffins.
  7. Top each muffin with a whole pecan.
  8. 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!
  9. 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!
Nutrition Facts
Mini Maple Pecan Banana Muffins {Dairy Free, Grain Free}
Amount Per Serving
Calories 108 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 111mg 5%
Potassium 93mg 3%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 0.5%
Vitamin C 2.1%
Calcium 2.1%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Mini Maple Pecan Banana Muffins from www.EverydayMaven.com

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Reader Interactions

Comments

  2. Jan says

    May 10, 2017 at 9:29 am

    Made these muffins a few days ago. They taste gooey inside as if not all baked long enough. I baked them at. 350′ used a hand mixer and organic tapioca flour made from the cassava root, Arrowhead. Was the flour the issue. Help

    Reply

    • EverydayMaven says

      March 9, 2017 at 7:20 pm

      Wow – that is so frustrating! I’ve made this at least 10x and have never had that experience. What brand of cassava flour did you use? Did you use a food processor or a hand mixer?

      Reply

  9. shrikar says

    March 6, 2017 at 3:18 am

    i love this baking products it is very tasty i will try one of them
    at the same it healthy very useful information

    Reply

  11. Eileen Manibusan says

    March 5, 2017 at 7:17 pm

    Cassava flour? Why use it?
    Maple sugar? Is this the same as maple syrup?

    I like to have regular everyday staples in my
    Pantry so I do not have these two ingredients
    on hand. Any substitutes?

    Reply

    • EverydayMaven says

      March 5, 2017 at 8:08 pm

      Hi Eileen,
      Cassava flour is great 1:1 gluten free substitute for AP flour. Maple sugar is NOT the same as maple syrup (see my NOTES right above the recipe). Maple syrup will add a lot of additional moisture to the batter.
      I don’t have any substitutions for you (that I have tried) since I intended for this recipe to use these ingredients. Thanks!

      Reply

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