Caramel Pecan Banana Muffins {Gluten Free}

You ever make something on a whim tossing a little bit of this, that and crossing your fingers its edible?  Well these Caramel Pecan Banana Muffins are exactly that!  It was Thanksgiving morning and I kept starting at these three lonely brown bananas thinking I needed to S**T or get of the pot and throw them away. I hate wasting food, so with overly ripened bananas in hand I began my muffin making adventure.

Ohhhhh boy am I glad I did!  These are fluffy and tasty with the perfect amount of sweetness to satisfy your cravings.  Yeah, these Caramel Pecan Banana Muffins are pretty amazing!

Ingredients for Caramel Pecan Banana Muffins:

3 Over Ripe Bananas, mashed

1/4 Cup Brown Sugar

1 Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Caramel Extract (if you have it)

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 1/4 Cup Gluten Free Flour Blend

1/2 Cup Caramel Baking Pieces

1/2 Cup Pecans

Preheat the oven to 350* and prep your cupcake pan by placing a cupcake liner in each hole or spray your cupcake pan with non-stick spray if not using cupcake liners (then set aside to use later).  Once the oven is preheated place the pecans on a baking sheet.  Bake for 10 minutes or until fragrant.

In a mixing bowl add the bananas, brown sugar and vanilla; using a whisk break up the banana’s until they are mostly smooth.

Next add the baking soda, baking powder, salt and GF flour blend; whisk together until evenly combined and smooth. You might have a few lumps from the banana.

Remove the nuts from the oven and chop them; then add the pecans and the caramel baking pieces to the batter.

Pour the batter into each of the cupcake liners so that they are about 2/3 of the way full.  Bake for 25 minutes or until golden brown and cooked through when inserting a toothpick.  These are so good they don’t even need butter.  I hope you enjoy these Caramel Pecan Banana Muffins!