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!
- 3 Over Ripe Bananas, mashed
- ¼ 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
- ¼ Teaspoon Salt
- 1¼ Cup Gluten Free Flour Blend
- ½ Cup Caramel Baking Pieces
- ½ 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 ⅔ 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!
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