These delightful gluten-free banana pecan muffins are a perfect treat for breakfast or a snack, featuring a rich maple drizzle for added sweetness.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a bowl, mash the bananas and mix in the maple syrup and chopped pecans.
Mash the bananas thoroughly to ensure even distribution in the batter.
In a separate bowl, combine the gluten-free flour, xanthan gum, brown sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk.
Sift the dry ingredients to remove lumps and ensure a smooth batter.
Make a well in the center of the dry ingredients and add the eggs and water. Stir until just combined.
Do not overmix to avoid dense muffins.
Gently fold the banana mixture into the batter until evenly distributed.
Use a spatula to fold gently and maintain the batter's airiness.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Tap the tin gently on the counter to remove air bubbles.
Top each muffin with a pecan half and drizzle with maple syrup.
The pecan halves add a decorative touch and extra crunch.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a delightful treat.
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