A Paleo Maple Pecan Banana Bread Muffin recipe that is made in one bowl with a few simple ingredients. Gluten Free, Grain Free, and Sugar Free. They are better than anything you will find in your local bakery!
I don’t know about you, but I love a good muffin! They are easy, nutritious, versatile, comforting and make the best grab and go snacks! Which, given my weekly topic about creating recipes that make my weekdays easier, these fit right in!
And can we talk about how they make the house smell absolutely incredible while they are baking? Warm maple, bananas, maybe a hint of cinnamon if you’d like. They are better smelling than any candle you can buy! That’s for sure!
The ingredients for these Paleo Maple Pecan Banana Bread Muffins…..almost too easy! And 100% wholesome for sure!
Of course, the pecans can be optional, but I really love the added crunch and texture they give to the muffins! But, you could also go with something a bit more decadent like chocolate chips or even peanut butter chips! Yum!
Paleo Maple Pecan Banana Bread Muffins
10 minPrep Time
35 minCook Time
45 minTotal Time
- 3 small bananas (250g), very ripe
- 2 tbsp. coconut oil
- 5 large eggs
- 2 tsp. maple extract
- 3/4 tsp. liquid stevia
- 1 3/4 cup almond flour
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup chopped pecans*
- Preheat oven to 350 degrees F
- Line 10 muffin cups with paper liners
- Add bananas and coconut oil to a bowl and microwave for 1 minute or until bananas are very soft. Mix well
- Add in eggs, maple extract and stevia. Mix until fully combined
- Stir in almond flour, baking powder and sea salt
- Mix until just combined (do not over mix)
- Divide batter between 10 muffin cups
- Sprinkle with pecans
- Bake for about 35 minutes or until golden
Cuisine: American | Recipe Type: Breakfast
*Pecans can be mixed directly into your batter or sprinkled on top
Nutrition for 1 out of 10 muffins: 9g Carbs, 7g Protein, 16g Fat
The perfect food to just grab and go! And if you want to round them out and make a full meal, pack them with some greek yogurt or cottage cheese and fruit! Muffins with cottage cheese and fresh cut fruit was one of my grandmother’s’ favorite summertime breakfasts on Cape Cod when we were growing up. And it was also one of mine! Whenever I can have a meal that brings back memories like that it’s an extra special one in my book!
The middle is as soft and moist as any banana bread but without all the extra butter like regular muffins! Only heart healthy coconut oil here!
Which means, you can finish them off with a big slather of ghee! Because I am all about those healthy fats! But a good dollop of almond butter or peanut butter would be really nice too!
These also freeze really well! So make a full batch and enjoy half this week and half the following week! Now, that’s what I call a meal prep win!
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