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Banana Pecan Muffins

I made this recipe because I had three overripe bananas and I didn’t want to throw them out. Sometimes the best things come from some of the ugliest. These are so delicious. I’m glad I didn’t throw out those three bananas.

  • 6 large eggs
  • 3 bananas, very ripe
  • 1/2 c butter, softened
  • 1/4 c  pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 c pecans

Preheat oven to 350 degrees. Grease wells of muffin tin.

In a food processor beat eggs one at a time. Add butter, maple syrup, vanilla and apple cider vinegar. Cream together.

In a separate bowl sift together coconut flour, tapioca flour, cinnamon, nutmeg, salt and baking soda. Transfer dry ingredients in food processor with wet ingredients, and beat together. Add pecans and pulse processor 3-4 times to chop up the pecans.

Fill muffin wells and bake for 30-40 minutes (6 well tin) 17 minutes (mini wells) until a tooth pick inserted into the center of a muffin comes out clean. Serve. Eat. Enjoy.

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Orange Cranberry Muffins

I love the burst of cranberry flavor these muffins have. The combination of cranberry and orange is perfect. These muffins are incredibly moist.

  • 6 large eggs
  • 1/2 c butter
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1 orange, zested and juiced
  • 1/2 c coconut flour
  • 1/4 c tapioca  flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 c fresh cranberries

Preheat oven to 350 degrees. Grease wells of muffins tin.

In a large mixing bowl, whisk together the eggs, butter, maple syrup, vanilla, and juice of orange. Sift the coconut flour, tapioca flour, salt, orange zest and baking soda into the wet ingredients and stir until well combined. Gently fold in cranberries.

Fill the muffin wells with batter. Bake for 35-40 minutes until a tooth pick inserted into the center of a muffin comes out clean.

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Pumpkin Cranberry Walnut Muffins

I’ve been waiting weeks for the fresh cranberries to come into the stores just so I could make these muffins. It was so worth the wait.  The first time I made these I only put in half the cranberries that I do now. It just wasn’t enough. Now, you virtually get some cranberry in each bite. So much better. These are great for a protein packed snack or breakfast.

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  • 6 large eggs
  • 1/2 c butter or coconut oil
  • 1/4 c canned pumpkin
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 c fresh cranberries
  • 1/2 c walnuts, chopped

Preheat oven to 350 degrees. grease a 6-12 well muffin tin.

In a large ;mixing bowl, whisk together the eggs, butter, pumpkin, maple syrup, apple cider vinegar and vanilla. Sift the coconut flour, tapioca flour, cinnamon, nutmeg, seal salt and baking soda into the set ingredients and stir until well combined. Fold in the cranberries and walnuts.

Fill the wells with batter and bake for 35-40 minutes until a toothpick inserted into the center of a muffin comes out clean. Let cool about 5 minutes. Serve. Eat. Enjoy.