• 18servings
  • 35minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 ripe bananas , coarsely mashed

  2. 1/3 cup pure maple syrup

  3. 1/2 cup pecans , chopped

  4. 2 cups flour (*I used Bette Hagman's GF Bean mix, description above)

  5. 1 teaspoon xanthan gum

  6. 1 cup packed brown sugar

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1 teaspoon pumpkin pie spice

  10. 2 tablespoons dry buttermilk

  11. 2 eggs , beaten

  12. 1/3 cup vegetable oil

  13. 1/2 cup water

  14. 3/4 cup chopped pecans

  15. 6 ounces cream cheese

  16. 1/4 cup brown sugar

  17. 1/4 cup pure maple syrup

Instructions Jump to Ingredients ↑

  1. Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.

  2. Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.

  3. Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.

  4. Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.

  5. Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.

  6. Bake at 375 for 20 minutes. Makes about 18 good sized muffins.


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