Spice up the holidays with these delicious Banana Maple Pecan Muffins.
These muffins will pair delightfully with your morning coffee, afternoon lunch or late night dinner. In just 30 minutes you will have the taste of fall in your mouth. Not fall yet? Don’t worry, these muffins are not limited to just one season! We do not discriminate seasonally (whatever that means) You can eat what you want, when you want it! Never thought of hearing that phrase in a low carb blog, did ya? And yet here we are! Low carb and guilt-free muffins, what more can we ask for?
Can I substitute Almond Flour for Coconut Flour?
I already know I’ll be getting this question so I will answer it upfront. The short answer is NO. The long answer? Almond flour and coconut flour have extremely different properties. The biggest difference is absorbency. Coconut flour can absorb 3-4X (based on experience) more liquid than almond flour can; therefore any substitutions from almond flour to coconut flour are never a 1:1 ratio.
Banana Maple Pecan Muffins with Almond Flour
The beauty of these muffins lie in the process. It’s easy!
You will start by preheating your oven to 350F. You can whip up your muffin batter while your oven heats, I like to use this as a timer for myself. Race the clock and get the batter ready before your oven BEEPS so you’re not stuck baking for the rest of the day. The concept is very simple combine all wet ingredients in one bowl then combine all dry ingredients in a different bowl. Once you’ve got this done you can mix the dry and wet mixture together to create a beautiful batter.
Banana Maple Pecan Muffins
- 2 Eggs
- 1 Egg Yolk
- 1 Cup Almond Flour
- 4 tbsp Sugar Free Maple Syrup
- 4 tbsp Butter melted
- 1 tbsp Truvia Sweetener 2:1 sugar replacement
- 1 tbsp Dairy Free Milk
- 3 tsp Banana Extract
- 1 tsp Baking Powder
- dash Salt
- 1 Cup Pecans
- 3/4 Cup Almond Flour
- 1 tbsp Truvia Sweetener 2:1 sugar replacement
- 1 1/2 tbsp Butter
- 1/2 tsp Cinnamon
Preheat the oven to 350F
Melt the butter in the microwave in 30 second increments until completely melted. Let it rest for 2 minutes.
Combine eggs and butter in a mixing bowl along with all the other liquid ingredients like: vanilla and banana extract, milk, and maple syrup.
Sift all dry ingredients in a separate mixing bowl.
Combine dry and wet ingredients without over-mixing. The batter should be thick enough to support the pecan streusel.
Spray or butter a muffin pan to keep the muffins from sticking. Separate the batter into six muffins.
Prepare the streusel by combining all ingredients under "The Streusel" category in a small saucepan. Heat on medium heat until the butter is melted and all the ingredients are combined.
Pour streusel evenly over the top of the muffins. Lightly push down the streusel and attach to the batter to prevent fall out.
Bake the muffins for 25 minutes at 350F
Here are Some Tips:
- Make sure your butter is fully melted, yet not too hot, before you incorporate it with the eggs. We don’t need scrambled eggs.
- Spray the muffin pan before filling it with batter, if you forget the muffins will stick.
- If you’re using muffin liners, spray the muffin liners to ensure an easy peel.
- This batter makes 6 cupcake sized muffins. If you’re going for a large muffin you can simply decrease the amount of muffins to four. You might have to keep the muffins in the oven for 5 minutes extra so they cook all the way.
- When making the streusel, you can step your game up by roasting the dry ingredients with the pecans before adding butter. This will amp the flavor and make the pecans more irresistible.
It’s Important to:
Check for batter consistency, almond flour absorbency can be different from brand to brand. Your batter should be thick enough to hold the streusel on the surface but fluid enough to evenly fill the muffin pan with just a couple of taps on the counter. If your batter is too thick your muffins will come out dry, to prevent that just mix some dairy free milk into your mixture until you get the preferred consistency. If your muffin is too runny the streusel won’t hold on top and your pecans will drop to the bottom.
Banana Muffins Without Bananas?
Unfortunately bananas have like a million grams of carbs and sugar. Ok…ok… not really a million but it’s a lot. One medium sized banana contains 27 grams of carbs and 14 grams of sugar. That is a huge NO GO for a low carb diet. I never really loved bananas until I knew I couldn’t eat them (like ever again), that’s why a couple of months ago I bought a 16 oz bottle of banana extract. Imagine my banana cravings at that point? Thankfully, that 16 oz bottle came in handy while developing this recipe. The banana extract makes a huge difference in the flavor of these muffins. Honestly beyond expectation! The banana extract in these muffins compliments the pecan and cinnamon blend in the streusel , the blend together is absolutely TO DIE FOR.