Ingredients:

  • 3 medium ripe bananas (approximately 1 ½ cups mashed)
  • 1/3 cup (80 ml) melted coconut oil
  • 1/2 cup (100 g) brown sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (60 g) chopped pecans, toasted
  • 1/4 cup (30 g) chopped pecans (for topping)
  • 1 tablespoon maple syrup or agave syrup (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin with liners, if desired.
  2. In a large bowl, mash the bananas until smooth. Whisk in the melted coconut oil, brown sugar, vanilla extract, and apple cider vinegar until combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in the toasted pecans, reserving some for the topping if desired.
  5. Evenly distribute the batter into the muffin tin, filling each cup about two-thirds full.
  6. If using, drizzle maple syrup over the tops and sprinkle with the reserved pecans.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.