Banana-Pecan Muffin Tops with Maple Glaze
These soft, light, and airy muffin tops are a banana lovers dream. Both gluten-free and dairy-free, made with wholesome oats. Of course, don’t forget the pecans! One of my favorite nuts besides being filled with heart healthy monounsaturated fat. Pecans also are good source of b-vitamins, vitamin A, magnesium, zinc, calcium, vitamin E and B-vitamins.
Recipe
Ingredients:
2 over-ripe bananas, mashed
2 1/3 cup + 2 tablespoons oat flour
3 tablespoons DF yogurt
1 egg
1/3 cup coconut sugar
2 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1/3 cup chopped pecans
Maple glaze:
1/3 cup powder sugar
1 tablespoon maple syrup, may need more or less- depending on desired glaze thickness/thinness
Method:
1.) Preheat oven to 400F and line a baking sheet with parchment paper or a nonslip mat.
2.) In a large bowl combine the mashed bananas, yogurt, and egg. Slowly add in the oat flour slowly, mixing well. Then add in the baking powder, cinnamon, coconut sugar and pinch of salt. Lastly, fold in the pecans.
3.) Scoop ¼ cup of batter spread out on baking sheet, creating little mounds of batter. Bake for 9-12 minutes till done.
4.) Let muffin tops sit on wire rack to cool. While cooling prep the glaze. In a small bowl whisk together the powdered sugar and maple syrup. When muffin tops are cooled drizzle glaze over. Store in fridge, enjoy!
