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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!
Maple Pecan Banana Muffin Recipe
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. Because they’re all so perfectly delicious!!!
Today I bring you a new vegan muffin recipe to rock your world: Maple 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:
- Healthy Banana Chocolate Chip Muffins
- Cranberry Banana Muffins
- Healthy Double Chocolate Banana Muffins
- Healthy Bakery Style Chocolate Chip Muffins
- Glazed Pumpkin Donut Muffins (Vegan)
- Healthy Banana Bread Granola Muffins
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. ♥
Maple Pecan Banana Muffins
Ingredients
For the muffins:
- 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
Garnish (optional):
- 1/4 cup pecans, roughly chopped
- 1/4 cup turbinado sugar
For the cinnamon glaze (optional):
- 1 cup confectioners' sugar
- 1-2 tablespoons water
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 400 (F). Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.
- 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.
- Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped pecans and a tablespoon of turbinado sugar, if using. Bake for 18 to 20 minutes, or 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.
For the cinnamon glaze (optional):
- 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.
Video
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.
I changed out the flour to spelt & Sorghum g/f, as well using 2/3rd’s of a cup of coconut sugar. Next time I’ll reduce the coconut sugar to just a 1/2cup. Lovely recipe which I can use as a base to make other muffin recipes.