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 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!
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!
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!
- 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
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Preheat oven to 350F.
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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.
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Add egg and process until mixed.
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Next, add ripe bananas, non-dairy milk and vanilla extract. Process until smooth.
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Add dry ingredients (baking soda, salt, cinnamon and cassava flour). Pulse until well mixed but don't over-process.
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Remove blade and stir in chopped pecans. Use a large cookie scoop to divide the batter into 16 mini muffins.
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Top each muffin with a whole pecan.
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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!
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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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I am sure it is very tasty. They look very nice. 🙂
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
Hi Jan! I would venture to say it’s 100% the flour. Tapioca is not the same as cassava flour even though it is harvested from cassava. Here is an explanation.
I tried these twice and both times they were lumpy and didn’t rise! I followed the recipe exactly!
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?
I’m in love with these mini muffins. Portion control is such a great thing, but I might have to have two of these. They look great!
Yes! I am with you – much easier to portion off this way.
I love banana bread too! I could eat it every day! Love these muffins!
Me too!
I am with you, I can’t ever resist a good banana bread! Love these little bites!
Right? Banana bread is the best!
These sound amazing! Such a great little snack!
They disappear so fast Stephanie!
These would make such the perfect make ahead breakfasts! YUM!
Thanks Amanda!
i love this baking products it is very tasty i will try one of them
at the same it healthy very useful information
Hope you love it!
Do you have any nutritional information for these muffins? Thank you, Michael
Hi Michael – you can use http://www.MyFitnessPal.com to get nutrition info for any recipe for free!
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?
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!
These look divine. I love banana bread too!!!! And I love that you use coconut oil. Can’t wait to try these!!!
Thanks Kelly! I hope you love them 🙂
What is the baking temp?
Hi Joel! 350F. I just updated the recipe – sorry about that. I appreciate you pointing it out!