Ingredients for Banana Maple Pecan Bread Muffins Gluten Free
- 1 cup mashed ripe bananas (2-3 medium)
- 1/2 cup pure maple syrup (for batter); 1 tablespoon pure maple syrup (for cream cheese topping)
- 1/2 cup chopped pecans (for topping)
- 1 1/2 cups gluten-free flour blend
- 1 1/2 teaspoons xanthan gum (if not included in gluten-free flour blend)
- 1/4 cup brown sugar (for maple pecan topping); 2 tablespoons brown sugar (for cream cheese topping)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup dry buttermilk powder (to be combined with 1/2 cup water to make 1/2 cup buttermilk)
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup water (if using dry buttermilk powder)
- 4 ounces cream cheese, softened
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
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How to Make Banana Maple Pecan Bread Muffins Gluten Free
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, mash bananas until mostly smooth. Add eggs, oil, and vanilla extract; mix well.
- In a separate bowl, whisk together gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- **For Maple Pecan Topping:** Combine brown sugar, pecans, and melted butter. Sprinkle evenly over half of the muffins.
- **For Cream Cheese Topping:** Beat cream cheese, brown sugar, and maple syrup until smooth and fluffy. Dollop onto the remaining muffins.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious gluten-free banana maple pecan muffins!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
84g
Fat
6g
Carbs
11g