Banana Praline Mini Muffins

1. Preheat oven to 350°F.
2. Place the Mini Muffin Tray on the Perforated Baking Sheet
3. Mash the ripe bananas with a fork until completely smooth in a large mixing bowl.
4. Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 2 minutes.
5. Stir the melted butter into the mashed bananas.
6. Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
7. Add in the gluten-free flour and stir until fully combined, stir in chopped pecans
8. 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:

1. 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.
2. Bake in preheated oven at 350°F for 17 – 20 minutes or until a tester inserted into the center comes out clean.
3. Allow muffins to cool slightly before unmolding.