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Get ready to make breakfast easy this week! My Maple Pecan Banana Muffins are loaded with goodness and will be the perfect breakfast as you get the kids off to school, or even make a good afternoon snack option. These are gluten-free and grain-free but not free of flavor or deliciousness! They are also an ideal way to use up those over ripe bananas. And best of all, they are really easy to make!


2 cups almond flour

1/4 cup coconut flour

1 tbsp tapioca flour

1 tsp sea salt or kosher salt

1 tsp baking soda

1/2 tsp cinnamon

1/2 cup chopped pecans

2 overly ripe bananas, mashed

1/4 cup almond milk

3 tbsp coconut oil, melted

1/4 cup maple syrup

2 eggs

1 tsp vanilla

For the topping:

2 tbsp coconut palm sugar

1/4 cup chopped pecans

1 tbsp coconut oil, melted


Preheat oven to 350 degrees. Grease a muffin tin with coconut oil, or line with paper baking cups.

In a large bowl, mix together almond flour, coconut flour, tapioca flour, salt, baking soda, cinnamon and pecans. Set aside. In another large bowl, whisk together mashed bananas, almond milk, coconut oil, maple syrup, eggs and vanilla. Add the wet ingredients to the dry ingredients, and stir until well combined.

Spoon the batter into the prepared muffin tin, evenly dividing the mixture, and filling each cup about 3/4 full.

In a small bowl, mix together the topping ingredients. Spoon a small amount onto the top of each muffin, dividing evenly. Bake for 18 minutes or until a toothpick comes out clean. Enjoy!