Banana Caramel sticky muffins

So Im posting a few recipes that I have found and tried over the last week, and one that I made up when I needed to use up some left over ingredients.

Ill post them in separate blog entries and that way they will be easier to find under the labels (for future reference).

The first recipe is from Grainfree Foodies- The original recipe is here:(http://grainfreefoodie.blogspot.com/2009/04/banana-caramel-sticky-buns.html)

These girls are kitchen geniuses. I use a lot of their recipes. They call these tasty morsels "buns" I have renamed them muffins as that is what they more closely resemble in my opinion.

I have also tweeked the recipe slightly. We dont eat coconut flour at present as I have heard it is high carb so I subsituted almond meal for the coconut flour.

These muffins are the most delectible GAPS foods I have ever tasted. Not quite like a sticky date pudding but close.

Banana Caramel Sticky Muffins

Ingredients for muffins

1 Large very ripe banana, mashed
6 eggs, lightly beaten
1/2 cup melted butter or coconut oil
1/2 cup honey
1 Tbsp. vanilla extract
1 1/2 cups almond meal
1/4 tsp. salt

Preheat oven to 180 C.

Mix all ingredients with a wire whisk.
Pour into a well-greased muffin tin or use silicone liners (I used cupcake papers. They did stick a little bit so you could spray some coconut oil on the papers if you find this an issue)

Ingredients for topping

1 cup chopped crispy pecans (from Nourishing Traditions or WAPF)
1/4 cup honey
1/4 cup butter
2 tsp. ground cinnamon
1 Tablespoon almond meal
2 Tablespoons shredded coconut
Mix all ingredients for topping with a fork.
Crumble topping on buns.

Bake for 20-25 minutes, until cooked through.