1 ½ cups gluten-free flour all-purpose flour with xanthan gum
½ cup chopped pecans
Preheat oven to 350°F.
Place the Mini Muffin Tray on the Perforated Baking Sheet
Mash the ripe bananas with a fork until completely smooth in a large mixing bowl.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 2 minutes.
Stir the melted butter into the mashed bananas.
Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
Add in the gluten-free flour and stir until fully combined, stir in chopped pecans
Using a spoon or a medium scoop fill each well of the Mini Muffin Tray 3/4 the way full and top with praline topping before baking.
For the Praline topping:
Place 1/2 cup chopped pecans, 1/3 cup butter sliced into 6 pats, blend with a fork, add 1/2 cup packed brown sugar, and 2 tablespoons of gluten-free all-purpose flour continue blending with a fork. Once well combined, use a small scoop (1 to 1.25 inches) or spoon to top each muffin which yields 20 mini muffins.
Bake in preheated oven at 350°F for 17 – 20 minutes or until a tester inserted into the center comes out clean.
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