Step 1

Preheat oven to 350℉. Prepare a 12-hole muffin pan with muffin liners, grease with cooking spray, and set aside.

Step 2

In a medium-sized bowl, mix together rice flour, almond flour, sugar, baking powder, cinnamon (or substitute), and salt.

Step 3

In a small bowl, mix together ground flaxseeds and water and set aside for 5 minutes.

Step 4

In another medium bowl, peel and mash the banana with a fork. Add crushed pineapple, almond milk, oil, vanilla, and flax seed mixture, then stir until fully combined. Stir the mixture into the dry ingredients and stir to fully combine.

Step 5

Fold chopped pecans into the batter.

Step 6

Fill a quarter measuring cup with muffin batter, and fill each muffin pan hole until the batter is used up.

Step 7

Bake for 25-30 minutes, until muffins are golden brown, and toothpick inserted into the center comes out clean.

Step 8

Transfer the muffins to a cooling rack to cool completely. Store at room temperature in a tightly fitted container, or freeze for 2 months.