PECAN BANANA MUFFINS

Sunday is always the day where my family comes together and portions out breakfast, lunches and snacks. This week the overall agreed theme was "light & quick"... it's the same thing every week ;)

The big curve ball was their request for a new muffin for breakfast and as a side to our weekly batch of beanless chili. The parameters they set for this new muffin was it had to be sweet, but not “cupcakey”, easy on the coconut flour, no spice and must have pecans. Apparently they think baking is so easy that I could just conjure up some random muffin recipe...they were right.

This recipe is very basic and conceived with minimal dish washing in mind.

INGREDIENTS:

• 2 cup banana, ripe (approx. 2-3 large)
• 1/3 cup coconut oil, melted
• ½ cup coconut sugar
• 4 eggs
• ¾ cup tapioca starch
• ¼ cup coconut flour
• 2 tsp vanilla extract
• 1 tsp sea salt, fine
• 1 tsp baking soda
• ¾ cup raw pecans, chopped (this measures out to 1 tbsp per muffin)

INSTRUCTIONS:

1. Pre-heat oven to 350F and line 12 muffin tins with foil liners
2. Place banana in blender and blend until smooth
3. Add coconut oil and sugar to the banana mixture and blend for 10 seconds
4. Add eggs to the banana mixture and blend for another 10 seconds
5. Add tapioca starch, coconut flour, vanilla extract, sea salt and baking soda to the banana mixture and blend for until everything is combined (approx. 15-20 seconds)
6. Pour batter into lined muffin tins
7. Add 1 tbsp chopped pecans into each muffin tin, use a butter knife to gently mix into the batter
8. Place in oven and bake for 15-20 minutes or until golden brown