Once can never have too many bananas in their kitchen. If they are going mushy, slice them up and freeze them for smoothies. If you have time, bake something fabulous! Well, I felt like baking something fabulous a few days back...I don't know if what I made would be considered fabulous, I mean it wasn't a huge beautifully frosted layer cake or anything, but it was delicious. I made muffins. But hey, it was a weeknight and muffins sounded fabulous so in my mind I had won making them.
I had a bit of a kitchen nightmare the day before trying to bake something, and having it not turn out and having to throw it away (yes that does happen to me once in a while) and being so bummed that I wasted ingredients and time that I was not going to have it happen again. Muffins were safe. Even if they were a bit of an experiment. I took my classic banana bread recipe, and replaced the oil with pecan butter thinking it sounded like a delicious swap. I have been getting some requests for oil free recipes lately, so I figured those people who asked me would enjoy it too.
I also added in crunchy pecans, because after all, these were banana pecan muffins, why not have some pecan texture as well. The batter tasted amazing, like caramel banana, and they baked up beautifully! I made mini muffins, because who doesn't like cute little muffins that you can eat 4 of and not feel bad?! They were delicious. You could not tell that they did not have oil or unhealthy stuff, they just tasted amazing and made me happy. So if you are looking for something quick to bake up with your over-ripe bananas, give this a whirl!
Vegan Banana Pecan Mini Muffins
makes 24 mini muffins
1 1/2 cups all purpose gluten free flour
1 cup coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup pureed ripe banana
1/2 cup raw pecan butter
1 Tbsp pure vanilla extract
1/4 cup water
2 Tbsp cider vinegar
1/2 cup chopped pecans
Coconut sugar for dusting the tops
Preheat the oven to 375F degrees and position rack in center of oven. Put out 24 mini muffin tin liners. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well.
Whisk banana, vanilla extract, pecan butter and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly then fold in the pecans quickly.
Transfer batter to prepared muffin tins, sprinkle with coconut sugar and bake until tester inserted into center comes out clean, about 12-15 minutes.