Grain-Free, Egg-Free Banana Pecan Muffins from Hot Detox

Today, we’re making my Banana Pecan Muffins from my 3rd book, Hot Detox. Trust me—you’re going to want these for breakfast, snack time, or anytime in between.
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These muffins are egg-free, thanks to our star ingredient, flax eggs, which not only help bind the muffins but also pack in those omega-3s.
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We’re sweetening things up with coconut nectar, a natural, low-glycemic sweetener that’s perfect for keeping your energy steady. ⁠
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Plus, I’ve added organic & fair trade turmeric, cinnamon, and nutmeg for that warm, anti-inflammatory kick we all need this time of year.
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The result? Fluffy, golden muffins that taste like a cozy slice of pumpkin pie. These are a must-bake for fall and winter!⁠

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Ingredients:⁠
1⁄4 cup              whole flax seeds (to make 1/3 cup ground flax seeds)⁠
2⁄3 cup              filtered water⁠
3                       bananas, mashed⁠
1⁄2 cup             raw pecan pieces⁠
1⁄3 cup             coconut oil, melted⁠
1⁄3 cup             coconut nectar⁠
1 Tbsp             pure vanilla extract⁠
3⁄4 cup            coconut flour⁠
1⁄2 tsp             baking soda⁠
1⁄2 tsp             pink rock or grey sea salt⁠
1 1⁄2 tsp          ground cinnamon⁠
1⁄2 tsp             ground nutmeg⁠
1⁄4 tsp             ground turmeric⁠
12                   pecan halves for garnish⁠
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Directions:⁠
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with baking cups.⁠
2. Grind the flax seeds in a spice or coffee grinder.⁠
3. In a large bowl, mix the ground flax seeds and water. Let it sit for 2 to 3 minutes to gel.⁠
4. Once the seeds gel, mix in the bananas, pecans, coconut oil, coconut nectar and vanilla.⁠
5. In a small bowl, combine the coconut flour, baking soda, salt and spices.⁠
6. Add the dry ingredients into the wet ingredients, and mix just until combined and there are no lumps.⁠
7. Drop the batter into the lined muffin cups, and top each muffin with a pecan half. Bake for about 40 minutes.⁠
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Makes 12 muffins. Will keep for 3 days in an airtight container at room temperature or up to 3 months in the freezer.⁠