Perfect for Sunday brunch, the banana berry pecan muffins are filled with bananas, fresh seasonal berries and added crunch from the toasted buttered pecans!
Serves: Approximately 10-12 muffins depending on how big/small you want it!
Banana Berry Pecan Muffin
3 medium very ripe bananas
1 tbsp vanilla extract
3/4 cup light coconut milk
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup almond flour
1/2 cup coconut flour
1 cup fresh blueberries
1/2 cup fresh raspberries
1/4 cup raw pecans
1 tbsp grass-fed butter (melted) OR coconut oil
Pinch of salt
Toasting your Raw Pecans:
Preheat your oven to 180 C./ 350F
In a baking tray, pour your raw pecans on it.
Pour the melted grass-fed butter over your pecans and toss them evenly.
Sprinkle some sea salt and toss your pecans again.
Bake for 5-10 minutes (keep watching your pecans as they burn quite easily!)
Rest pecans while preparing your muffin batter.
Line a muffin baking pan with muffin liners.
In a bowl, mash banana well.
Add eggs, vanilla, coconut milk, cinnamon and nutmeg. Whisk well to combine
Once that is combined, add almond flour and combine.
Add coconut flour and combine.
Fold in mixed fresh berries
Fold in 3/4 of your toasted pecans
Spoon mixture into lined muffin baking pan.
Sprinkle with the remaining 1/4 of your toasted pecans.
Bake for 30 mins at 180C. / 350F and enjoy the smell from the oven!