Christmas Morning Recipe - Pecan Pie Muffins

This is my first Pinterest recipe that I have actually cooked!  Can you believe it?? I have tons pinned and regularly drool over the beautiful food photos that can be found there, but have never actually made one of said recipes...until now! And, man, did I pick a good one to give a try! These muffin/cupcakes were found on the Bake or Break website and are absolutely delicious!  Please note that these are a TREAT - not a regular occurrence recipe. I was looking for an alternative to actual pecan pie because I'm not a fan of the goop - but love the pecans off of the top!  This was just perfect! All of the taste of pecan pie without all of the mess!

Ingredients (yields 24 mini muffins):

1 cup chopped pecans

1/2 cup all-purpose flour

1 cup packed brown sugar (I used light brown)

2/3 cup unsalted butter, melted

2 large eggs

Instructions:

Preheat oven to 350 degrees. Grease or line a 24 cup mini muffin tin.

Combine all ingredients and mix well. Fill each muffin cavity about 3/4 full.

Bake for 18-20 minutes, or until edges are browned and centers are set.

Enjoy!

Note: I doubled the recipe - except for the butter - and they came out great!  I watched them and they only needed to cook around 14 minutes in my oven. But, as you are well aware, all ovens cook differently - the above is a general rule. Keep an eye on yours to make sure that they don't burn! :)

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Paleo Banana Bread with Pecans

So, I don't know about y'all, but when it is cold outside, I CRAVE comfort foods! One of my absolute faves is banana nut bread -- but it's not exactly on my current diet plan. So, what's a girl to do during an ice storm when she has a craving? Hit up Pinterest for a cleaner, leaner recipe - of course! The recipe I decided to give a try was found at [Inspire & Indulge]...and it was delicious...here's the recipe.

[Paleo] Banana Bread
Inspired by Civilized Caveman Cooking
Makes 8 slices
Ingredients

• 4 ripe bananas
• 4 eggs
• 1/2 cup almond butter (or any nut butter)
• 1.5 tablespoons coconut oil
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• optional: 1/2 teaspoon nutmeg or all-spice, 1/4 teaspoon cloves
• optional: dried cranberries, orange zest, chocolate chips, chopped pecans (I added 3/4 cup chopped pecans - 1/2 c. mixed in batter, 1/4 c. on top)

What to Do

1. Preheat oven to 350 degrees (F) and lightly grease a loaf pan.
2. Add the ripe bananas, eggs, almond butter, coconut oil, honey and vanilla extract to your blender.  (Remember, you can melt your coconut oil by placing the jar in a bowl of hot tap water.)
3. Blend on high for 15-20 seconds, scraping down sides if necessary.
4. Add the coconut flour, cinnamon, baking soda, baking powder, and optional ingredients.
5. Blend on high for 20-30 seconds, scraping down sides if necessary.
6. Pour batter into your loaf pan.
7. Bake for 45-55 minutes, or until inserted knife comes out clean.
8. Allow the loaf to cool slightly then slice and enjoy.