Healthy Pecan Muffins

Dr. Bernadette Janczak, ND


2 bananas, mashed

1 ½ cups pecans ground in a blender

1/3 cup coconut, shredded and unsweetened

2 TBSP vanilla extract

Pineapple juice (no added sugar) or 2 tsp coconut nectar

½ tsp gluten and aluminum free baking soda

1 egg (optional)


1. Place dough in small silicone muffin liners and bake in the oven at 350F for 20 minutes (or adjust to your oven temperatures)

2. Raw version: I make these muffins without an egg and I dehydrate them in a dehydrator at 110 F for 24 hours.

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