Banana Pecan Muffins [Gluten free, Grain free, Dairy free, Paleo]

One bowl, a few ingredients, and a delicious outcome! Gluten free gloriousness all done in a jiffy!

Another mushy banana recipe because I had two bananas that were in need of some TLC. I decided to experiment with a concoction of a few of my recipes and see what happens. I also wanted just a few ingredients (this was done at 6am on a Sunday morning… The fewer ingredients the better!!) 

If you’re after a quick fix, no mess recipe – this is it. One bowl. A handful of ingredients. A few minutes to prep and then it’s just a matter of waiting for them to bake. And cool… That’s the toughest part! 

Recipe for Banana Pecan Muffins

Yield: 8 muffins

Prep time: 5 minutes 

Cooking time: 20-25 minutes 

What you need

2 ripe bananas

2 large eggs

1/4 cup coconut flour 

1 tspn baking powder (or 2:1 cream of tartar and baking soda)

2 tspn a date paste/raw honey/maple syrup 

1/4 cup chopped pecans 

What you need to do

1. Preheat oven to 180°C. Line muffin tray with cases. 

2. Mash bananas in a mixing bowl. Add eggs, and mix together until well combined.

3. Add the rest of the ingredients and then scoop into cases. 

4. Bake for about 20-25 minutes (oven temperatures vary, so keep an eye on them!). Remove from oven and cool. 


Gluten free banana pecan muffins

That’s it – simple, quick, and delicious! Brilliant for lunchboxes too 😉 


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4 thoughts on “Banana Pecan Muffins [Gluten free, Grain free, Dairy free, Paleo]

    • Hi, thanks! They are a hit with the kids too 😉 I’ve not frozen these (they don’t last long enough for leftovers!) but I’d worry about the banana content making it very soggy when defrosting… Maybe make a small batch and freeze 1 to see if it works for you? Thanks!


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