Maple Pecan Banana Muffins (Vegan)

/// February 5th, 2016

There’s nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

Although I don’t live a dedicated vegan lifestyle, I do LOVE vegan baking. In the past month I’ve shared with you my favorite morning glory muffins, tropical banana bread, and the most wonderful chocolate chip cookies… all of which just happen to be vegan. ← But by taste, you would never even know it. They’re all so perfectly delicious!!!

Today I bring you a new vegan recipe to rock your world: Maple Pecan Banana Muffins. Yes, indeed. I’m on a roll!

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

But less about me, more about these muffins! They’re sweet, fluffy, moist, and bursting with maple banana flavor. A hearty handful of chopped pecans add a pleasant crunch. I topped each muffin with extra pecans and turbinado sugar, which adds sparkle and crunch. Sparkle and crunch always get my vote!

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

So let’s get down to business! For these muffins you’ll need flour, brown sugar, baking powder, salt, cinnamon, nutmeg, coconut oil, almond milk, vanilla extract, maple syrup, pecans, and mashed bananas.

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

A few important notes about ingredients and substitutions:

  1. This recipe calls for 1 cup of mashed banana. I find this is about 3 small bananas, or 2 larger ones. I recommend measuring the mashed mashed banana mixture to be sure you have exactly one cup. The muffins pull their moisture from the bananas, so it is important there is enough. Also, make sure your bananas are SUPER ripe and mushy. My mom has been preaching “black bananas make the best banana bread” since I was a tot, and you guys, it is SO true.
  2. I use coconut oil in this recipe because it adds wonderful moisture and leaves just the slightest coconut taste. The coconut oil must be brought to room temperature before using it in this recipe. To liquify, you can melt it in the microwave, on the stove top, or by running the jar of oil under warm water for a few minutes. This is the coconut oil I use.
  3. If you are allergic to coconut oil, cannot access it where you live, or simply do not like it, feel free to use canola or vegetable oil in its place.
  4. The almond milk may be replaced by cow’s milk, soy milk, or coconut milk.
  5. Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

The muffins will bake for about 18 minutes, or until they’re fully cooked through. If your oven is not calibrated, I recommend starting to check the muffins around 15 minutes. They’re ready when a toothpick inserted in the center comes out clean.

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

If you love basic banana muffins, this sweet maple pecan version is sure to be a revelation! Bake them now, thank me later 😉

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

Maple Pecan Banana Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: one dozen muffins

Serving Size: 1 muffin

Moist and flavorful maple pecan banana muffins make a wonderful breakfast, snack, or even dessert.

Ingredients

  • 1 3/4 cups all-purpose flour (be sure not to pack your flour)
  • 1 cup light brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup mashed banana (please use very VERY ripe bananas)
  • 1/2 cup almond milk
  • 1/2 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 tablespoons maple syrup
  • 1/2 cup toasted pecans, chopped
  • For the cinnamon glaze (optional):
  • 1 cup confectioners' sugar
  • 1-2 tablespoons water
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 400 (F). Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.
  2. In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, almond milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pecans.
  3. Divide the batter evenly among the prepared muffin liners. Bake for 18 to 20 minutes, until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze right before serving, if using. Serve warm.
  4. For the cinnamon glaze (optional):
  5. Combine all of the ingredients in a small bowl and whisk smooth. If the glaze appears too thick, add a little more water; if the glaze appears too thin, add a little more sugar.

Notes

*Soy, coconut, or cow's milk may be used in place of the almond milk. *Canola or vegetable oil may be used in place of the coconut oil.

http://bakerbynature.com/maple-pecan-banana-muffins-vegan/



27 thoughts on “Maple Pecan Banana Muffins (Vegan)

  1. Renata

    Hummmmmmm!!!! Eu morro de vontade é muito lindo parece uma delicia vou fazer com certeza ! quantos dá para fazer uma receita?

    Reply
  2. Courtney Pullizer

    5 stars! My boyfriend is vegan and I have been on the hunt for recipes I can bake him. Up until now everything has been meh, then I made these muffins. SO AMAZING!!! Sweet and really verry fluffy. We both ate them up in one day! Thanks for making me look like a rockstar vegan baker for my man.

    Reply
  3. Ashley

    Any tips for making this Gluten Free?? I have almond flour, brown rice flour, and flax meal on hand, but im just learning the ropes on gluten free baking.

    Reply
  4. Jasmin

    These turned out amazing! I added cloves & mace for extra spice, unpasteurized honey and cane syrup to sub the maple syrup. I’ll definitely be making these again.

    Reply
  5. Lorrie

    These were fantastic! I used unsweetened coconut milk in place of the almond milk and coconut sugar instead of brown sugar. Tasty indeed! I left off the glaze as they were plenty sweet to me.
    I totally agree about the bananas – the good ones for cooking are pretty much black.

    Reply
  6. Hannah lu

    I’m getting ready to make these Gluten free, right now! I’m using Namaste brand gf flour. I’ll post how they turned out! :)

    Reply
    1. bakerbynature Post author

      Hi Ella! I haven’t tried that, so while I’m not 100% sure, I think it could work. You could also try using 1 egg in place of a 1/4 cup of the applesauce.

      Reply
  7. Baker Momma

    These were delicious and will definitely make this recipe again. I didn’t have applesauce so I substituted with egg. The coconut oil gives it a great flavor.

    Reply
  8. Audrey

    These are super delicious, and there aren’t any hard-to-find weird ingredients. I really appreciate vegan recipes like this. I made them for my family breakfast and they were a hit. Try them with a cup of coffee. Cheers to these muffins!

    Reply
  9. JT

    Hey!
    I craved muffins today, so I looked for a vegan recipe, which uses ingredients I have on hand, so I tried yours.
    I didn’t have pecans, so I used Walnuts instead. I didn’t use as much sugar as you suggested and I still found it to be too sweet. In the future I would only use half a cup of sugar and 1-2 Tbsp of Maple syrup (or Agave since I didn’t have the former). I also only used 1/2 Tsp of cinnamon and less coconut oil. And less nuts (ca 1/4 Cup) but added in chocolate chips ca. 1/4 Cup).
    They tasted great, just a little too sweet for (to?!) my liking. The nutmeg was a nice touch! And they were very easy to make, so thumbs up for that :)

    Reply
  10. Mel C

    Just wondering, if you are using super ripe bananas (which are naturally very sweet) AND Maple Syrup, WHY do you need so much sugar? I would not have thought that you needed any.

    Reply

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