Banana Pecan Upside Down Muffins


Banana Pecan Upside Down Muffins - SCD


This recipe was shared by a member on the TACA wall.  The recipe came from 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