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Export 10 ingredients for grocery delivery
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.
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