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RECIPE
13 INGREDIENTS6 STEPS25MIN

Maple Pecan Banana Mini Muffins

3.8
5 Ratings
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
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I made these little muffins - and I mean little, they're mini - as a way to encourage me to get to the gym in the morning. And when I'm heading to the gym, I leave at the very last possible minute, so if I can grab something for my 4 block walk that's even better.

25MIN

Total Cooking Time

13

Ingredients
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1 cup
Unsweetened Almond Milk
2
Bananas , mashed
1/2 Tbsp
Baking Powder
2 Tbsp
Coconut Oil
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/4 cup
Chopped Pecans
35
Pecans
1 dash
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Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mix together Whole Wheat Flour (1 1/2 cups) , Old Fashioned Rolled Oats (1/2 cup) , Baking Powder (1/2 Tbsp) , Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/2 tsp) , Salt (1 dash) and Chopped Pecans (1/4 cup) in a mixing bowl.
Step 3
Mix together Unsweetened Almond Milk (1 cup) , Bananas (2) , Coconut Oil (2 Tbsp) , Pure Maple Syrup (1/4 cup) and Vanilla Extract (1 tsp) in another mixing bowl.
Step 4
Add the wet ingredients mixture into the dry ingredients mixture and mix until there are no clumps of dry ingredients, but don't overmix.
Step 5
Place paper liners in the muffin tins or grease the muffin tins. Fill the tins about 3/4 of the way full with batter and top the muffins with Pecans (35) .
Step 6
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool and then enjoy!

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