Thursday, April 10, 2014

Gluten-Free Banana Muffins with Pecans & Toffee

Here's a twist on my go-to banana bread muffin recipe. I decided to try some toasted pecans and toffee bits rather than the mini chocolate chips I typically use. They are a perfect breakfast treat!

Gluten-Free Banana Muffins with Pecans & Toffee
1 cup coconut flour
1 cup oat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
2 tablespoons canola oil
3/4 cup brown sugar
2 eggs
4 very ripe bananas
1/2 cup toasted pecans, chopped
1/4 cup toffee bits, plus extra for sprinkling on top


Preheat your oven to 350 degrees and prepare a muffin pan with paper liners.

In a medium bowl, combine the flours, baking soda, and salt in a bowl. Using an electric mixer in a large bowl, cream the butter, canola oil, and sugar together. Add the eggs and bananas and mix. Add the the flour mixture slowly and stir until just combined. Stir in the chopped pecans and toffee bits.

Evenly divide the batter into the 12 cups of a muffin pan prepared with paper liners. Sprinkle extra toffee bits on each muffin before baking.

Bake at 350 degrees for 18 minutes. Enjoy!

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