I know that the last post I did was on both breakfast and my love of real maple syrup. But I am a creature of habit. I have an obsessive personality (I am obsessed with a good gluten-free breakfast pastry. I am obsessed with good maple syrup). And this is my blog. But, repetitive nature or not, this recipe is pretty kick-butt.
Packed with butter, maple syrup, pecans, and bananas, these muffins are wonderfully sweet and comforting. With warmer days fast approaching, I suggest you soak up the few rainy April days that remain with these comforting muffins and a good cup of coffee :)
Maple Banana Nut Muffins
makes 10-12 standard muffins
3 very ripe bananas
1/2 cup butter, melted
3 tablespoons molasses
1/3 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups brown rice flour
1/2 cup almond meal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1/4 teaspoon grated nutmeg (preferably fresh)
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup chopped pecans
Preheat oven to 325 degrees F. Line a standard muffin tin with baking cups or spray with cooking spray.
Make the topping first: stir together all of the topping ingredients in a small bowl. Set aside.
In a medium bowl, mash ripe bananas with a fork. Stir in butter, molasses, maple syrup, and vanilla until combined. Stir in eggs just until combined.
To the bowl, add remaining ingredients. Give them a little stir on top of the other mixture before folding the entire batter together. Stir just until combined.
Fill muffin tins 2/3 full. Distribute topping evenly on top of muffins. Bake for 25 minutes, or until a toothpick inserted comes out clean.