Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease the wells of a 12-cup muffin tin with oil.
- Mix the 1.5 cups (5.3 oz / 150g) almond meal, 0.5 cup (2 oz / 55g) chopped pecans, 1 tsp. cinnamon, 1.5 tsp. baking soda, and 0.25 tsp. nutmeg in a medium-size mixing bowl.
- Whisk the 2 large eggs in a separate medium-size bowl, then stir in the mashed bananas, 0.25 cup (2.1 oz / 60g) applesauce, and 1 tsp. vanilla extract until just combined.
- Fold the dry ingredients into the wet ingredients, being careful not to overmix, and then spoon the batter evenly into the wells of the greased muffin tin.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Don't Overmix the Batter: When combining the wet and dry ingredients, mix only until the flour disappears. Even though there is no gluten, overworking almond meal batter can lead to a heavy, dense texture rather than a fluffy muffin.
- Let Them Cool Completely: Almond meal baked goods are much more fragile than those made with wheat flour when they are hot.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely before eating to prevent them from crumbling.
- Measure by Weight: Since nut flours can be easily packed down or aerated depending on the brand, using a kitchen scale (grams/ounces) is the most accurate way to ensure your ratio of dry to wet ingredients is perfect.
Loaf Variation: You can also make a loaf of banana bread by pouring the batter into a greased 9 x 5 x 3-inch loaf pan. Just bake for about 10 to 20 minutes longer than the muffins, or until a toothpick inserted into the center comes out clean.
Use Extra Ripe Bananas: For the best sweetness and moisture, ensure your bananas are heavily spotted or even turning brown. The darker the banana, the higher the natural sugar content, which is crucial since we are only using a small amount of applesauce as a sweetener.