6–7 medium bananas, sliced
½ cup pure maple syrup
2 teaspoons pink peppercorns, crushed
1 vanilla bean, split and scraped, pod reserved
1 cinnamon stick
½ teaspoon ground cardamom
½ teaspoon sea salt
½ cup olive oil
¼ cup coconut sugar
2 large eggs
1 ½ cups banana jam
1 ½ cups paleo flour blend (2 cups almond flour, 1 ½ cups tapioca flour, ¾ cup coconut flour)
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup toasted pecans
Make the banana jam. In a large skillet over medium high heat, place the sliced bananas, maple syrup, pink peppercorns, vanilla bean seeds and pod, cinnamon, cardamom, and salt. Cook, stirring frequently until beginning to caramelize. The bananas should be broken down and the liquid reduced. This should take 10-15 minutes.
Pour jam into a bowl to cool to room temperature. Jam may be stored in an airtight container in the refrigerator for up to 1 week.
Make the muffins. Oil the wells in a muffin tin. In a large bowl, stir together oil and sugar until well combined. Beat in the eggs and the jam. Stir in the flour, baking powder, and cinnamon until just combined. Stir in the pecans until distributed.
Divide batter evenly among wells in the tin, filling almost to the top. Bake 23-27 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Serve warm or cool completely in the pan. Muffins may be stored in an airtight container at room temperature for up to 5 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Love and Olive Oil
- Prep Time: 15 minutes
- Cook Time: 45 minutes