• 2 bananas, mashed (1 cup)
  • 3 eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 ¾ cups almond flour
  • ¼ cup arrowroot flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1 cup fresh peaches, diced
  • ¾ cup chopped pecans, divided
  1. Preheat the oven 350°F. Grease a muffin tin with coconut oil, or line with cupcake liners.
  2. Whisk the mashed bananas with the eggs, maple syrup, and vanilla in a medium bowl.
  3. In a large bowl, whisk the almond flour, arrowroot flour, baking powder, baking soda, and cinnamon until no lumps are remaining.
  4. Use a spatula to pour the wet ingredients into the dry ingredients. Combine just until a wet and sticky batter forms. Carefully fold in the peaches and ½ cup of the chopped pecans.
  5. Pour the batter into each muffin cavity until it's about three quarters of the way to the top. Crush the remaining ¼ cup of pecans until crumbly, then sprinkle over the top. Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Let the muffins cool for at least 10 minutes on a wire rack before serving.