The center of these banana muffins comes out a little gooey with golden brown outer edges. And with the dreamy maple pecan glaze, you're going to love this healthy banana muffin recipe!
1/2cuppowdered maple sugar(Pulse maple sugar in a high powered blender or food processor until powdery.)
1tbspnut milk
1/4tspvanilla extract
Chopped pecans
Instructions
Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners. Make sure to use parchment liners as this has an impact on how the muffins cook.
Combine 2 tbsp flax meal and 5 tbsp water in a bowl and whisk. Mash bananas and set both aside.
In a large mixing bowl, whisk almond flour, cassava flour, baking powder, cinnamon and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
Add in the flax eggs, mashed banana, maple syrup, coconut oil, apple cider vinegar and vanilla. Whisk to combine and form a batter.
Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 25-30 minutes, or until a toothpick comes out clean.
When the muffins are almost done baking, make the glaze. Combine all of the glaze ingredients in a bowl and mix.
Once muffins have cooled, enjoy. Drizzle with glaze if using and sprinkle with chopped pecans. Store in an airtight container on the counter or in the fridge to keep longer.