February 5, 2016

Maple Pecan Banana Muffins (Vegan)

Name: Maple Pecan Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen
Cuisine: American
Ingredients: 1 and 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; 1/4 cup pecans, roughly chopped; 1/4 cup turbinado sugar; 1 cup confectioners' sugar; 1-2 tablespoons water; 1/2 teaspoon cinnamon; 1/8 teaspoon salt

There’s nothing like biting into one of these freshly baked maple pecan banana muffins! Easy, simple, homemade goodness in less than 30 minutes. These maple pecan muffins are a hit with the whole family!

Vegan Banana Muffins

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!

But less about me, more about this maple pecan muffins recipe! 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!

Banana Pecan Muffins

So let’s get down to business! For these muffins you’ll need:

all-purpose flour
brown sugar
baking powder
salt
cinnamon
nutmeg
coconut oil
almond milk
vanilla extract
maple syrup
pecans
and ripe mashed bananas

Banana Maple Muffins

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.
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.
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.
The almond milk may be replaced by cow’s milk, soy milk, or coconut milk.
Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.

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.

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

More Muffin Recipes:

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. ♥

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