These muffins are delicious and free of refined sugar
As you may have noticed by now, I absolutely love cooking and coming up with new recipes for our blog. I’m always extra excited when I add new desserts, like these pecan muffins, to my repertoire of sweets that I can enjoy as a diabetic.
Here’s my usual disclaimer. Although I used ingredients that in theory shouldn’t impact blood sugar levels, different people react differently to different foods. Always check your blood sugar when introducing new foods to see how they impact your body.
I couldn’t be happier with this recipe! All the sweetness comes from 2 bananas and only a 1/4 cup of monk fruit sugar. Also, there’s no butter or oil. And yes, these are still soft and moist like traditional muffins. Crazy right?!
I feel like I should feel guilty when I eat one of these muffins, but there’s no reason to. These are safe for me and they’re delicious. I’ve been adding one to my breakfasts since I made these.
The fastest muffins ever!
Just when you thought you’d stumbled upon the perfect muffin, here’s another bonus for you. Your muffin batter can be ready in 5 minutes flat. Yup! You heard me. Five minutes.
For this recipe you simply throw everything, except for the pecans, in a food processor and process for 60 seconds. Next you add the pecans, stir, and voila! You’re ready to fill your muffin liners. Have you ever heard of a faster dessert prep?
Helping my family eat better without them even noticing 😃
Since my diabetes diagnosis I’ve made lots of changes to the food I consume. I’m not following a specific diet, but I have removed refined sugars and most pre-made or boxed foods from my diet.
Since I’m the cook at home, my own changes have impacted my family’s diet. There are a lot more salads and veggies on the table for all meals, no pop in the fridge, and I try to come up with treat recipes that taste similar to traditional desserts. It’s a great feeling when Liz or the boys try one of these recipes and question if it’s really healthy.
These pecan muffins are delicious, quick and healthy… we have a winner!
I’ll be making these muffins often! It’s definitely a win win. This is the type of recipe you can whip together on a weeknight while making dinner. Win! It doesn’t hurt that you can eat one or two without guilt. Win!
Give this recipe a try. Maybe don’t even tell your family they’re eating a healthy dessert. Surprise them and make today yummy.
- 2 cups almond flour
- 1/4 cup monk fruit sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large ripe bananas
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup chopped pecans + 1/4 cup for the tops of the muffins
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Preheat the oven to 350 ºF
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Line a muffin tin with 12 paper liners.
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Add all the ingredients except for the pecans to a food processor, and process for 60 seconds.
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Take out the blade, add the cup of chopped pecans to the batter and mix with a spatula. The batter will be relatively thick.
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Use a soup spoon to spoon the batter equaly into the paper liners. Fill to just under the top edge of the liner.
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Sprinkle a few of the remaining chopped pecans over the top of the batter for each muffin.
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Place the muffin tin on the middle rack in the oven, and bake for 25 minutes.
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Remove the tin from the oven and cool for 10 minutes.
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Move the muffins to a cooling rack and let them cool completely before digging in. Enjoy!
- These muffins can be frozen and thawed out whenever you want a treat.
- They last for 5 to 7 days in a tightly sealed container or sealable bag.
- For our muffins, I use bananas that still have a touch of green to reduce the sugars,because I’m a diabetic. If you’re not diabetic and want them a little sweeter, use bananas that have started turning black. They’ll be super sweet!
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