Maple Pecan Banana Muffins

When it comes to baked goods, I typically prefer gluten.  Some things are just sacred.  But these muffins might convert me...The banana and the egg make these muffins hold together in a way that gluten-free treats can’t usually manage.  They're super moist, not to mention absolutely delicious and healthy.  You could even eat them for breakfast!
I served them up on the Susty Party Grey Party Pack, put a paper straw in a glass of milk and ate two in one sitting.  But you could always split them up with a wooden Susty knife and share...
Time to learn how to make these cat approved muffins you'll actually feel good about eating seconds of!  And don't fret if your kitty wants in on these and nibbles on the tableware, all this Susty goodness is non-toxic. 

Makes 12 large muffins or 18 small muffins.

Ingredients: 
5 very ripe bananas
4 eggs
3 tbsp coconut oil
3 tbsp organic maple syrup
1/2 a vanilla bean scraped (or 1 tsp vanilla extract)
2/3 cup coconut flour
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder

topping:
2/3 cup pecan pieces
pinch of salt
2 tbsp maple syrup

Preheat oven to 350 degrees and line a muffin tin with paper liners. In a large bowl, mash bananas until mostly smooth (I like to leave some banana chunks).  Add the eggs, oil, syrup, and beat with a whisk or mixer until combined. In a small bowl, whisk together dry ingredients.  Add dry ingredients to the wet mixture and stir until just combined. Fill muffin tins 3/4 of the way.  Put the topping ingredients into a small bowl and stir to coat the pecans. Spoon a small amount of the topping on each muffin and bake for 30 minutes. Cool on wire rack and serve. Store leftovers in the fridge and reheat before serving.
// Guest Post // Chelsea Hunter Harrison is an Atlanta-based recipe and lifestyle blogger with a passion for living simply. Find recipes and more on her blog, The Naked Fig, and don't miss her award-winning Instagram @thenakedfig.