Grain Free + Vegan Banana Pecan Muffins!

This is a throwback recipe that I’m so happy to be posting/bringing back!

Chestnut flour is fabulous to bake with! I haven’t seen it used in a ton of recipes in all my years of blogging- which surprised me as its performs insanely well in gluten free baking! It does have a bit more of a distinct flavor compared to other types of flour so maybe that’s why.

However the flavor is NOT a bad thing. I think its really delicious personally! It pairs perfectly with warm spice flavors such as Cinnamon, Nutmeg, Pumpkin spice or Chai! It would be a fantastic choice for fall baking in particular. In this recipe it worked extremely well with the banana flavor.

Chestnut flour is (to my knowledge/from my experience) is one of the only Grain Free flour that bakes up super light and fluffy without needing eggs. So- if you are limited due to allergies and need to stick with grain free - this may be the flour for you!

Grain Free + Vegan Banana Pecan Muffins

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Yield: 9 Muffins

Author: Brittany Angell

Prep time: 15 MinCook time: 24 MinTotal time: 39 Min

I can't say enough good things about these muffins. They are soft, billowy and utterly perfect! Plus egg free! I had to hide these in the bottom of my chest freezer to keep control on myself.

Ingredients

• 1 ¼ cup Chestnut Flour (158g)
• ½ cup Pureed Bananas (2 medium bananas) (130g)
• ½ cup Milk (dairy or nondairy) (100g)
• 1 tsp. Vanilla Extract (1 teaspoon)
• 1 tsp. Cinnamon (1 teaspoon)
• ¼ cup Melted Salted Butter or Oil (dairy or nondairy) (48g)
• ½ - ¾ cup Coconut Palm Sugar (78g -167g)
• 2 tsp. baking powder
• Pinch of Kosher salt
• ½ tsp. Xanthan Gum or Guar Gum (optional)
• 2 tsp. Apple Cider Vinegar
• ½ cup Pecans, chopped (45g)

Caramel (Optional)

• ¼ cup Salted Butter or ghee (dairy or nondairy)
• ½ cup Palm Sugar (78g)
• 1 TBSP Heavy Cream or Heavy full fat Coconut Milk (chilled in the refrigerator overnight)
• Pinch of Kosher Salt

Instructions

1. 1. Preheat oven to 350 degrees
2. 2. Mix together ingredients in a medium sized bowl.
3. 3. Grease a muffin tin, or use muffin liners, fill with batter ¾ full.
4. 4. Place in the oven for 22-24 minutes.
5. 5. While muffins are cooking, in a saucepan over medium heat, add butter, palm sugar, heavy cream, and a pinch of salt. Remember the caramel is OPTIONAL in this recipe! Heat up until caramel boils and then take off heat.
6. 6. Drizzle over muffins.

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