Egg-free Pecan-Banana Muffins

2 1/2 cups pecan flour
1 tsp baking soda
2 RIPE bananas mashed with 1/2 tsp baking soda
1/4 cup water mixed with 1/3 cup honey
4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp plain gelatin


Preheat oven to 300 degrees. Line 2 muffin pans with paper liners (18 liners total). Mix pecan flour with 1 tsp baking soda in large bowl. Mash bananas with 1/2 tsp baking soda in small bowl and set aside. Mix water and honey and pear sauce in bowl. Boil 2 tbsp water and dissolve 1 tsp gelatin in it. Mix bananas into water/honey/pears. Add gelatin to other wet ingredients. Pour wet ingredients into dry ingredients and blend well. Scoop muffin mix into liners 1/2 full. Bake for 45 - 50 minutes. Muffins will get VERY dark (like brownies). They are not burned! DO NOT open the oven for the first 45 minutes!!!! Muffins are done when they spring back to the touch. These freeze well and defrost in about 15 seconds in the microwave.