These Grain Free No Added Sugar Banana Muffins with Walnut Pecan Topping are the perfect way to use up those super ripe (almost black) bananas that seem to appear on your kitchen counter at the end of every week. Given the list of very blood sugar-friendly ingredients used to make them, they are perfect for anyone with diabetes in your life who enjoys a good banana muffin, but not the blood sugar spike that usually happens afterwards. They’re super dense, really moist, and the perfect after dinner (or anytime!) treat!
Note: these muffins are paleo if you use coconut oil, but I like butter… so I tested them with butter.
Grain Free Banana Muffins with Walnut Pecan Topping
Yield: 10-12 muffins
2 large over-ripe bananas, mashed (about 1 cup)
2 eggs, beaten well
1/2 cup melted butter or coconut oil
1 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp apple cider vinegar
1 1/4 cup almond flour
2/3 cup coconut flour
1/2 tsp xanthan gum
1/2 Tbsp baking powder
1/2 Tbsp cinnamon
1/2 tsp nutmeg
Walnut Pecan topping: (optional, does contain added sugar)
Mix together in a bowl:
1/4 cup chopped walnuts
1/4 cup chopped pecans
2 Tbsp coconut sugar
3 Tbsp melted butter or coconut oil
Preheat your oven to 350 degrees. Combine all of the muffin ingredients in a blender or large food processor and process until smooth. Grease a muffin tin well with oil. Using a an ice cream scoop, add one scoop to each muffin cup. Then add 1 Tbsp topping to the top of each muffin. Bake for 25 minutes. Let the muffins cool for 5-10 minutes in the pan before transferring them to a wire rack to finish cooling.