This yummy recipe is moist and hearty and freezes well.
Ingredients
Filling:
3 ripe bananas, mashed
1/3 cup maple syrup
½ cup pecans, chopped
Combine and reserve.
Topping:
½ cup pecans
¼ cup maple syrup
Mix until crumbly.
Muffins: 2 cups Gluten Free Pantry French Bread and Pizza Mix
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 tablespoons buttermilk powder
2 large eggs, beaten
1/3 cup vegetable oil
½ cup water
Directions
Preheat oven to 375 degrees. Line 15 muffin cups with muffin papers or lightly oil cups.
Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined. Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups. Add topping mixture. Bake for 20 minutes.
Makes 15 large muffins.
Banana Maple-Pecan Muffins Gluten Free
This yummy recipe is moist and hearty and freezes well.
Theresa Brandon of Eastern Iowa Celiac's Connect.
Banana Maple-Pecan Muffins Gluten Free
Ingredients
Filling:
3 ripe bananas, mashed
1/3 cup maple syrup
½ cup pecans, chopped
Combine and reserve.
Topping:
½ cup pecans
¼ cup maple syrup
Mix until crumbly.
Muffins: 2 cups Gluten Free Pantry French Bread and Pizza Mix
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 tablespoons buttermilk powder
2 large eggs, beaten
1/3 cup vegetable oil
½ cup water
Directions
Preheat oven to 375 degrees. Line 15 muffin cups with muffin papers or lightly oil cups.
Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined. Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups. Add topping mixture. Bake for 20 minutes.
Makes 15 large muffins.
Adventures in Gluten Free/ Wheat Free Living