Banana Pecan Muffins

Banana Pecan Muffins
Banana Pecan Muffins

Okay okay. So I know I said I'd be concentrating on salads this month (because I've been making too many sweet treats of late), but I had three very overripe bananas that needed using up. So I HAD to make something sweet. It's not my fault! Boy am I glad I did though, as these gluten free, dairy free, refined sugar free banana and pecan muffins are soooo scrumptious. In fact they're so good I ate three as soon as they came out of the oven! I'd actually been putting off making anything with the bananas because I'm not eating dairy or gluten at the moment (long story but I'm trying the Elimination Diet with Ben (my husband) to see what might be causing his stomach upsets). Aaanyway, I've made a few gluten free recipes of late because of it, and they just haven't cut it. They've been stodgy and pretty flavourless to be honest (not to worry I haven't posted any of these!) So I was pretty stoked when these came out of the oven, crispy on the outside, gooey in the middle, and packed with sumptuous banana, spicy cinnamon and caramelly pecan flavours.

Hmm... if I eat one more no one will know will they? Ben's out for dinner with friends tonight so I could just tell him I made a small batch ;)

Banana Pecan Muffins

Makes 12


  • 1 1/4 cup gluten free all purpose flour
  • 1/4 cup coconut flour
  • 1/4 cup ground almonds
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup apple puree
  • 3 overripe bananas, mashed
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted
  • Handful pecans, plus 12 to place on top of each muffin


  1. Preheat the oven to 190C, 170C fan oven or 375F (I use for temperature conversions), and grease a muffin/ cupcake tin with coconut oil (I just do this with my fingers!)
  2. Either sieve the gluten free flour, coconut flour, ground almonds, bicarbonate of soda, salt and cinnamon into a large bowl, or just mix with a wooden spoon to aerate it (add air to it)
  3. Add the apple puree (I used Biona organic apple puree), mashed bananas, vanilla extract and maple syrup, and fold the mix together until just combined
  4. Fold in the melted coconut oil. You should have a nice moist mix at this point!
  5. Lastly fold in your pecans, then fill your muffin tin with the mixture, popping an extra pecan on top of each muffin
  6. Place them in the oven for 30-35 minutes until they start to brown
  7. When done leave them on a cooling rack and try your very best not to scoff them all before they've cooled down (it's tough I promise you!)

I reeeeaally hope you try these as they're SO delicious and everyone should be able to try them at least once. YUM!