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 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.