Paleo Banana and Pecan Muffins – Dairy, Gluten, Grain & Sugar Free
On Thursday morning, I enjoyed the most delightful freshly baked and still warm from the oven homemade banana bread at my friend Jess’s house. Our morning tea was made all the more delicious with the addition of coffees from Adriano Zumbo’s boutique patisserie around the corner – a place I’d never once ventured, based on the unfounded assumption that assorted macaroons were the only product available, when in fact Zumbo’s patisserie is laden with all sorts of treats from savoury pies, sausage rolls and quiches, to chocolates, sourdough breads, croissants and so forth.
Anyway, back to the banana bread – it was heavenly, so perfect on what was a cold and rainy day and so to satisfy my own cravings for the same, the following day, I baked these Paleo beauties, which I must say are pretty damn tasty, sweet, moist and flavoursome. They are oil free, no added butter and no coconut oil (so there’s no irksome coconut oil flavour, which can often be hard to disguise).
They are packed with wholesome, healthy ingredients including bananas, eggs, almond meal and pecan nuts. They are sweetened with only the smallest amount of maple syrup as the balance of sweetness comes from the naturally sweet, ripe bananas. If you preferred you can substitute the maple syrup for honey, or even a handful of finely chopped dried dates too.
Although completely Paleo, I couldn’t go past serving mine with a generous spread of grass-fed organic butter. Slice them in half lengthways and warm them in a frying pan first and you too will find heaven on your plate!
Makes: 12 muffins
Prep Time: 10 minutes
Cooking time: 30 minutes
- 1 large mixing bowl
- muffin tray
- 12 muffin papers
- 300g or 3 peeled ripe/brown bananas
- 4 large eggs
- 1 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup pecans, chopped
- 3/4 cup arrowroot
- 2 cups almond meal
- 1.5 tsp bicarb soda
- 12 pecan halves (optional)
- Preheat oven to 160 degrees Celsius.
- Line a muffin tray with papers and set aside.
- In a large mixing bowl, add the bananas and mash with a fork.
- Add the eggs and maple syrup and vanilla, mixing/whisking in with the fork.
- Add all other ingredients and mix through with the fork.
- Spoon the mixture into the the 12 muffin papers. Top each muffin with a pecan halve.
- Transfer to the preheated oven and bake for 30 minutes.
- Before serving, cool on a wire rack.
For the freshest preservation, store in an airtight container in your refrigerator.