Banana Maple-Pecan Muffins Gluten Free

This yummy recipe is moist and hearty and freezes well.

Banana Maple-Pecan Muffins Gluten Free


3 ripe bananas, mashed
1/3 cup maple syrup
½ cup pecans, chopped
Combine and reserve.

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




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.