This is a throwback recipe that I’m so happy to be posting/bringing back!
Chestnut flour is fabulous to bake with! I haven’t seen it used in a ton of recipes in all my years of blogging- which surprised me as its performs insanely well in gluten free baking! It does have a bit more of a distinct flavor compared to other types of flour so maybe that’s why.
However the flavor is NOT a bad thing. I think its really delicious personally! It pairs perfectly with warm spice flavors such as Cinnamon, Nutmeg, Pumpkin spice or Chai! It would be a fantastic choice for fall baking in particular. In this recipe it worked extremely well with the banana flavor.
Chestnut flour is (to my knowledge/from my experience) is one of the only Grain Free flour that bakes up super light and fluffy without needing eggs. So- if you are limited due to allergies and need to stick with grain free - this may be the flour for you!
Grain Free + Vegan Banana Pecan Muffins
Yield: 9 Muffins
Author: Brittany Angell
Prep time: 15 MinCook time: 24 MinTotal time: 39 Min
I can't say enough good things about these muffins. They are soft, billowy and utterly perfect! Plus egg free! I had to hide these in the bottom of my chest freezer to keep control on myself.
Ingredients
1 ¼ cup Chestnut Flour (158g)
½ cup Pureed Bananas (2 medium bananas) (130g)
½ cup Milk (dairy or nondairy) (100g)
1 tsp. Vanilla Extract (1 teaspoon)
1 tsp. Cinnamon (1 teaspoon)
¼ cup Melted Salted Butter or Oil (dairy or nondairy) (48g)
½ - ¾ cup Coconut Palm Sugar (78g -167g)
2 tsp. baking powder
Pinch of Kosher salt
½ tsp. Xanthan Gum or Guar Gum (optional)
2 tsp. Apple Cider Vinegar
½ cup Pecans, chopped (45g)
Caramel (Optional)
¼ cup Salted Butter or ghee (dairy or nondairy)
½ cup Palm Sugar (78g)
1 TBSP Heavy Cream or Heavy full fat Coconut Milk (chilled in the refrigerator overnight)
Pinch of Kosher Salt
Instructions
1. Preheat oven to 350 degrees
2. Mix together ingredients in a medium sized bowl.
3. Grease a muffin tin, or use muffin liners, fill with batter ¾ full.
4. Place in the oven for 22-24 minutes.
5. While muffins are cooking, in a saucepan over medium heat, add butter, palm sugar, heavy cream, and a pinch of salt. Remember the caramel is OPTIONAL in this recipe! Heat up until caramel boils and then take off heat.
6. Drizzle over muffins.
Did you make this recipe?
Tag @bakingangell on instagram and hashtag it #bakingangell
Grain Free + Vegan Banana Pecan Muffins!
This is a throwback recipe that I’m so happy to be posting/bringing back!
Chestnut flour is fabulous to bake with! I haven’t seen it used in a ton of recipes in all my years of blogging- which surprised me as its performs insanely well in gluten free baking! It does have a bit more of a distinct flavor compared to other types of flour so maybe that’s why.
However the flavor is NOT a bad thing. I think its really delicious personally! It pairs perfectly with warm spice flavors such as Cinnamon, Nutmeg, Pumpkin spice or Chai! It would be a fantastic choice for fall baking in particular. In this recipe it worked extremely well with the banana flavor.
Chestnut flour is (to my knowledge/from my experience) is one of the only Grain Free flour that bakes up super light and fluffy without needing eggs. So- if you are limited due to allergies and need to stick with grain free - this may be the flour for you!
Grain Free + Vegan Banana Pecan Muffins
Ingredients
Instructions
Did you make this recipe?
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