Maple Banana Pecan Crunch Muffins
 
 
Author:
Serves: 12
Ingredients
  • 2 cups gluten free rolled oats
  • 3 large ripe bananas
  • flax eggs equivalent to two or two extra large eggs - see note below on how to make a flax egg
  • ¾ cup pitted whole dates
  • ¼ cup maple syrup
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup chopped pecans, plus ¼ cup for topping
  • Turbinado, Raw cane or coconut sugar for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 12 cup muffin tin or line with papers.
  3. If making these vegan, you will need the equivalent of two flax eggs.
  4. tablespoons flaxseed meal (any variety)
  5. tablespoons water
  6. Whisk those two ingredients together and let them sit for about 5 minutes. In 5 minutes time, you should have a somewhat gel-like substance that will be used for your baking. That, my friends, is your flax egg! Easy right?
  7. Mix all ingredients except the pecans in a blender or food processor until smooth. Stir in ½ cup chopped pecans.
  8. Pour batter into muffin tin (you should have enough for 10-12 standard size muffins). Top with additional pecans and sprinkle each one with a bit of raw sugar.
  9. Bake for 15-20 minutes. Let cool in pan for 15 minutes then transfer to a baking rack. Serve slightly warm if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/05/26/maple-banana-pecan-crunch-muffins/