Coincidentally enough, this morning I was asked the question, “What is your favorite sweet food?” and I immediately knew the answer: banana bread! There is no doubt about how much I love banana bread. Bananas are already one of my favorite foods, so when they’re added to something like a bread, I’m really on cloud nine.
Pecans have always been one of my favorite nuts. My mom being from the south, I feel like pecan butter runs in my blood! But if you aren’t a pecan fan, don’t think that this recipe isn’t for you. One thing I love about it is how versatile it can be. Feel free to use your favorite nut butter in place of the pecan butter or even replace the chopped pecans with walnuts, chocolate chips, etc.! This recipe is just the basis of a delicious, moist muffin.
I use solely the natural sweetness of the ripe bananas to sweeten these muffins. At first, I was skeptical that these would actually be something worth sharing since I wasn’t sure if they would be sweet enough for most people. But, my strong verdict was YES! You guys NEED these muffins. Yeah, they might not be sugar ladened like the muffin you buy at Starbucks, but, in my opinion, they are some of the best muffins that I’ve ever had. The true flavor of banana is able to shine through without anything overshadowing it, and they don’t leave you with a sugar crash 30 minutes after eating one.
Frankly, I enjoy this any time of the day: for breakfast along with some fresh banana (I can never get enough bananas!) or berries, coconut milk yogurt, and more nut butter (another thing that you can never have enough of), for a quick snack on the go, or a yummy nightcap. I’ve been enjoying them nonstop… I just can’t get enough!
I cannot wait to hear what you guys think of them!
[makes 12 muffins]
- 2 ripe bananas, mashed (about 1/2 – 2/3 cup)
- 2 tb coconut oil, melted and cooled to room temp.
- 3 tb nut milk (I used homemade walnut milk because that is what I had on hand)
- 2 eggs
- 1 tsp vanilla
- 1/3 cup creamy pecan butter *
- 2 cups almond flour
- 1 tb cinnamon (I love cinnamon so I add even more than this!)
- 1 tsp baking soda
- 2 tb flax meal
- 1/4 cup chopped pecans + more for sprinkling on top
* You can sub any nut butter here, just make sure that it is the creamy runny kind. But I highly recommend using pecan butter, it’s so divine!
- Preheat the oven to 350º and line a muffin pan with muffin liners.
- In a large bowl, mash the bananas. Add the melted coconut oil, nut milk, eggs, vanilla and whisk together until well combined. Whisk in the pecan butter and set aside.
- In another bowl, whisk together the almond flour, cinnamon, baking soda, and flax meal.
- Add the flour mixture to the wet mixture and stir to combine. Fold in the chopped pecans.
- Scoop the batter into the lined muffin tins filling them about 3/4 of the way full (this will be around 12 muffins).
- Bake for 16-17 minutes or until when a toothpick inserted in the center comes out clean. Let cool (if you can!) and devour!
Lots of love, Worth