Sybille's Spiced Banana Pecan Muffins

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We enjoyed these muffins, created by our kitchen manager Sybille, so very much at our 41st anniversary sampling that we are including them in this newsletter. Enjoy these with the kids on Christmas or New Year's morning. So good!  

Dry Ingredients

4 cups GF flour, preferably Bob's 1 to 1
1/2 cup ground toasted pecans
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp ginger

Liquid Ingredients

3 ripe bananas
1 cup roasted pumpkin
1 tsp vanilla
1/2 cup safflower oil
1 cup maple syrup
1 cup soy milk

(12 pecans & coconut sugar for topping)

whisk together dry ingredients, mash wet ingredients and add to dry ingredients. 
Fold mixture together & mix to combine thoroughly while avoiding over mixing.
Scoop batter into paper lined muffin tins & top each with a pecan & dusting of coconut sugar
Bake @ 350 for approx 10 minutes, rotate muffins and bake for additional 10 minutes or until a tooth pick
test passes :)
makes 12 muffins