Ingredients
The following ingredients have 12 Servings
- 1 and 3/4 cups all-purpose flour (be sure not to pack your flour)
- 1 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed banana (please use very VERY ripe bananas)
- 1/2 cup almond milk
- 1/2 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 and 1/2 tablespoons maple syrup
- 1/2 cup toasted pecans, chopped
- 1/4 cup pecans, roughly chopped
- 1/4 cup turbinado sugar
- 1 cup confectioners' sugar
- 1-2 tablespoons water
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Instruction
- Preheat oven to 400 (F). Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.
- In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, almond milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pecans.
- Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped pecans and a tablespoon of turbinado sugar, if using. Bake for 18 to 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze right before serving, if using. Serve warm.
