Banana Maple Pecan Bread Muffins (Gluten-Free) - cooking recipe

Ingredients

Batter
3 ripe bananas, coarsely mashed
1/3 cup pure maple syrup
1/2 cup pecans, chopped
2 cups flour (*I used Bette Hagman's GF Bean mix, description above)
1 teaspoon xanthan gum
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons dry buttermilk
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
Maple Pecan Topping
3/4 cup chopped pecans
1/4 cup pure maple syrup
Cream Cheese Topping
6 ounces cream cheese (optional)
1/4 cup brown sugar (optional)
1/4 cup pure maple syrup (optional)

Preparation

Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
Use a spatula or knife to make three or four \"troughs\" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
Bake at 375 for 20 minutes. Makes about 18 good sized muffins.