Banana Pecan Muffins

Moist, delicious and perfectly sweetened Banana Pecan Muffins that have all the taste of banana bread with a maple pecan twist!

These moist, light, and airy muffins are perfect for a healthy breakfast or snack that the whole family will love with the pecans and maple add a sweet little crunch to each bite!

Easy, simple, homemade goodness in less than 30 minutes.

Just bake a batch the day or night before, and grab one or two in the morning to start your day! They are so convenient and the perfect way to give you plenty of energy to tackle the day. Have these with a warm cup of coffee or tea so good!

WHAT ARE THE INGREDIENTS YOU WILL NEED?

For making these muffins you’ll need:

• Flour – You can use whole wheat flour, oat flour or all purpose flour.
• Brown sugar – I have used light brown sugar but you can replace with granulated white sugar
• Cinnamon – Adds a nice flavor to the muffins. It is optional
• Coconut oil – You can use coconut oil or any flavorless oil like canola or vegetable oil too. Melted butter works too.
• Milk – You can use cow’s milk, soy milk, almond milk or coconut milk.
• Vanilla extract – Adds sweet aroma and nice flavor to the muffins.
• Maple syrup – Add flavor to the muffins and i love the combination of maple and pecans in this muffins
• Pecans – You can also use walnuts instead of pecans. I just really like pecans
• Bananas – I have used super ripe bananas
• Baking powder – helps in rising the muffin and makes it soft, fluffy

TIPS FOR MAKING MOIST MUFFINS:

Some of the tips to follow:

• The muffins pull their moisture from the bananas, so it is important use SUPER ripe and mushy bananas.
• I use coconut oil in this recipe because it adds wonderful moisture and leaves just the slightest coconut taste.If you are allergic to coconut oil, cannot access it where you live, feel free to use canola or vegetable oil in its place.
• The cow’s milk may be replaced by almond milk, soy milk, or coconut milk.
• You can also use walnuts instead of pecans. I just really like pecans.
• Don’t pack the flour, always spoon and level the flour.
• Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.

HOW TO STORE THE MUFFINS?

These muffins stay good for 2 days in room temperature. To freeze, allow to cool the muffins and place in a freezer bag for up to 6 months. Before serving, pop them in the microwave for about 20 seconds

You might also like,

Morning Glory Muffins

Eggless Banana Oats Muffins

BANANA PECAN MUFFINS RECIPE:

INGREDIENTS:

1 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking powder
pinch of salt
1/2 tsp cinnamon powder
1/2 cup mashed banana
1/4 cup milk
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2 tbsp maple syrup
1/4 cup pecans, toasted and chopped

DIRECTIONS:

1. Preheat oven to 400 (F). Line a muffin tin with liners and set aside.
2. In a bowl mix the dry ingredients together the flour, baking powder, salt and cinnamon.
3. In a separate bowl, whisk together the wet ingredients mashed banana, brown sugar, milk, coconut oil, vanilla extract, and maple syrup.
4. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pecans.
5. Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped pecans.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Drizzle with some glaze right before serving, if using. Serve warm.

RECIPE NOTES:

1. The muffins pull their moisture from the bananas, so it is important use SUPER ripe and mushy bananas.
2. I use coconut oil in this recipe because it adds wonderful moisture and leaves just the slightest coconut taste.If you are allergic to coconut oil, cannot access it where you live, feel free to use canola or vegetable oil in its place.
3. The cow’s milk may be replaced by almond milk, soy milk, or coconut milk.
4. You can also use walnuts instead of pecans. I just really like pecans.
5. Don’t pack the flour, always spoon and level the flour.
6. Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.

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