Banana Pecan Upside Down Muffins

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Banana Pecan Upside Down Muffins - SCD

 

This recipe was shared by a member on the TACA wall.  The recipe came from http://grainfreefoodie.blogspot.com/2009/04/banana-caramel-sticky-buns.html but it had to be edited so that you put the topping on the bottom.  It is SUPER easy and SUPER tasty.  Enjoy.

Ingredients for buns 

  • 1 Large very ripe banana, mashed
  • 6 eggs, lightly beaten
  • 1/3 cup melted GFCFSF margarine or coconut oil
  • 1/2 cup honey
  • 1 Tbsp. vanilla extract
  • 2/3 cup coconut flour
  • 1/4 tsp. salt

 

Ingredients for topping

  • 1 cup chopped pecans or walnuts
  • 1/4 cup honey
  • 1/4 cup GFCFSF margarine
  • 2 tsp. ground cinnamon
  • 1 tsp. coconut flour

 

Makes 12 buns.

 

Preheat oven to 350 degrees F.

Mix all ingredients for buns with a wire whisk. Well grease (or spray with a Pam-type spray) a muffin tin or use silicone liners (paper would stick too much).

Mix all ingredients for topping with a fork. Put an equal amount into each greased muffin cup and flatten.

Pour the batter on top of the pecan topping. Bake for 20-25 minutes, until cooked through. Run a knife around the edges of the muffin tins quickly then immediately remove from muffin tin to a wire rack to finish cooling. You mayl have to scrape the topping back onto buns as you remove them, but the topping will set-up as they cool. Hot caramel can burn skin badly, so please be careful.

 

 

Banana Pecan Upside Down Muffins - SCD