Banana Pecan Muffins (gluten, dairy, and egg free)

These banana pecan muffins came out delicious. Gluten eating visitors couldn’t even tell that they were allergy friendly.

Banana Pecan Muffins

  • 2 1/2 c. brown rice flour
  • 1/2 c. tapioca flour
  • 1/2 c. sugar
  • 2 t. baking powder
  • 1 1/2 t. xantham gum
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 c. mashed bananas (4-5 bananas)
  • 1 c. your choice milk (coconut, almond, rice)
  • 1/4 c. coconut oil
  • 2 t. vanilla
  • 1 c. chopped pecans

Line or grease your muffin tin. Bake at 375 degrees for 20 minutes for regular sized muffins. Makes 1 1/2 – 2 dozen.

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