Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping

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 Grain Free Banana Muffins with Walnut Pecan Topping  These Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping are the perfect way to use up those super ripe (almost black) bananas that seem to appear on your kitchen counter at the end of every week. Given the list of very blood sugar-friendly ingredients used to make them, they are perfect for anyone with diabetes in your life who enjoys a good banana muffin, but not the blood sugar spike that usually happens afterwards. They’re super dense, really moist, and the perfect after dinner (or anytime!) treat!

Note: these muffins are paleo if you use coconut oil, but I like butter… so I tested them with butter.


   Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping  Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping  


Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping
These Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping are the perfect way to use up those super ripe (almost black) bananas that seem to appear on your kitchen counter at the end of every week.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 12 muffins
Carbohydrates: 15g

Ingredients

Muffins:

  • 2 large over-ripe bananas mashed (about 1 cup)
  • 2 eggs beaten well
  • 1/2 cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 Tbsp apple cider vinegar
  • 1 1/4 cup almond flour
  • 2/3 cup coconut flour
  • 1/2 tsp xanthan gum
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp cinnamon
  • 1/2 tsp nutmeg

Walnut Pecan topping (optional, does contain added sugar):

  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 2 Tbsp coconut sugar
  • 3 Tbsp melted butter or coconut oil

Instructions

  • Preheat your oven to 350 degrees.
  • Combine all of the muffin ingredients in a blender or large food processor and process until smooth.
  • Grease a muffin tin well with oil. Using a an ice cream scoop, add one scoop to each muffin cup.
  • Then add 1 Tbsp topping to the top of each muffin.
  • Bake for 25 minutes.
  • Let the muffins cool for 5-10 minutes in the pan before transferring them to a wire rack to finish cooling.

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1muffin | Calories: 260kcal | Carbohydrates: 15g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Fiber: 4.5g | Sugar: 7g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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