Yesterday we talked about my favorite Vegan Egg Substitutes because I feel like I should know what the heck is going on when it comes to egg-free baking.
Today we’re putting our new lessons into action and making Flax Seed Eggs for tender Banana Pecan Muffins.
It’s simple! While we aren’t necessarily glazing everything in chocolate ganache or drenching everything in browned butter, this still feels pretty great! Let’s go let’s go!
I want these muffins to be as healthful as they are delicious. That shouldn’t be too hard. Bananas are sweet and forgiving, pecans are perfect, and maple syrup is always right.
White Whole Wheat flour adds an additional heartiness and nuttiness to the muffins and cinnamon and nutmeg balance all of the flavors. We’re breakfasting!
Flax seed eggs help us make these muffins vegan aaannndd also add a wonderful amount of moisture. These little gems will stay fresh for days! That means we can make these muffins on a Tuesday and enjoy them aalll week long. Rejoice (I did)!
Mega mashed banana, coconut oil, flax seed eggs, maple syrup, molasses, and vanilla extract.
It’s LOTS with the flavors and moisture.
Wet meets dry, with nuts.
The banana batter will be rather thick and glossy. Perfectly scoopable.
Twelve muffins. Twelve pecan halves. Twelve muffins ready for the oven.
These little muffins offer everything we could ask for from a sweet morning pastry. I love the depth of sweetness the maple syrup and molasses add to the muffins. Cinnamon and nutmeg always compliment bananas. Our flax seed eggs are working overtime with coconut oil to offer just the right amount of moisture and fat. Very good things!
Happy weekday breakfast!
Print
Vegan Banana Pecan Muffins
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: makes 12 muffins 1x
Ingredients
For Flax Seed Egg
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1/8 teaspoon baking powder
For the Muffins
- 3 ripe bananas, mashed
- 1/2 cup maple syrup
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup finely chopped pecans
- 12 pecan halves, for topping
Instructions
- First make the flax seed egg. In a small bowl stir together ground flax seeds, water, and baking powder. Allow to sit at room temperature for at least 30 minutes.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners and set aside.
- In a medium bowl, whisk together mashed bananas, flax eggs, maple syrup, molasses, vanilla, and coconut oil until thoroughly combined.
- In a separate medium bowl whisk together flour, baking soda, spices, and salt. Stir in the pecans. Add the wet ingredients all at once to the dry ingredients. Stir until thoroughly combined and no flour bits remain at the bottom of the bowl.
- Divide the batter between the muffin cups in the prepared baking pan. Top each muffin with a pecan piece. Bake for 15 to 20 minutes or until each muffin is cooked through. Remove from the oven and allow to cool in the pan for 5 minutes before removing from the pan and placing on a wire rack to cool completely. Or, serve warm with coffee. Muffins will last up to four days well wrapped at room temperature.
50 Responses
any suggestions on how to make these muffins into a loaf? they sound AMAZING
I’m not sure, I haven’t tested it. It might be a little dry in a loaf pan.
Sooo glad I found that vegan recipe for pecan muffins :) I did them with a glutenfree mix for my gluten intolerant friend and it was nice, a bit dry but really nice.
I will try them with pieces of fresh fruits next time, to wet them a bit :)
Thank you for the lovely recipe!
Have a nice day,
Caroline.
Thank you for the very nice recipe :) made it with spelt flour & I added blueberries . on top after baking I added maple syrup :)
HI Joy, I made these to bring into work for a coworker with a dairy allergy–they turned out great! I was skeptical of vegan baking before, but these are enough to convince me otherwise. Thank you!
Mmm, these look really good. I may take you up on that idea of breakfast – making it ahead is so satisfying.
I’m so excited about all your vegan baking ideas, as I just found out I’m allergic to eggs. This gives me hope for continuing to eat delicious baked goodies :)
These look so yummy!!
BLOG SALE | The little things in life
Just made these with walnuts and AP flour (all I had on hand) and they are DELICIOUS! The flax egg tip i priceless. Thanks for sharing!!
Yum! Can’t Wait to Try it! Absolutely Gonna try!!
HHHmmmm! Delicious Banana Muffins Yummy!
These happened at the perfect time..a friend of mine passed away this week and it has been awful. This morning to cheer myself up, I baked these and danced to Vampire Weekend. The muffins were amazing and I feel kind of happy again, so I wanted to thank you for your awesomness. Also, have you ever thought of writing something other than a cookbook? Your writing is great, I would love to read more…
Absolutely to try!!
https://justsem.wordpress.com/
just made these (with eggs, ’cause that’s what I had on hand) and threw in a handful of toasted pumpkin seeds and poppy seeds. crazy moist, puffy, goodness-packed muffins! thanks joy!
Looks so yummy! I love the pecan on top!
Hi Joy and other commenters! My first batch of these is in the oven as we speak. I am already dreaming of making these with pumpkin instead of eggs for the fall. Does anyone know what 3 mashed bananas would amount to in pumpkin purée? Cheers, LP
These look delicious! I am hoping this weekend to make a bunch of different muffins and freezing them so we can take them out throughout the month for breakfast. Any advice on freezing them? I’ve never tried it so I’m not sure if muffins taste fine afterwards or if it really depends on the recipe.
You’ve definitely inspired me to dip a toe into the vegan world. These are perfection, Joy!
also this means i can lick the batter :)
I’ve never tried vegan baking, but these sound like a great place to start! or a great recipe for when I want to whip up muffins but I’m out of eggs!
You had me at banana and pecan. Cheers to the flax egg!
Loving the vegan recipes/posts as of late! Thank you so much for catering to your plant-based readers :) Can’t wait to make these.
Loving the looks of this! So yummy joy!
Considering I have 5 bananas going bad fast in this crazy heat/humidity feast known as September, this muffin recipe couldn’t come soon enough. These are a sure thing this weekend!
Does this flax seed egg translate to other vegan baking recipes too?? So interesting.
Hi Joy,
I am not a vegan but I love experimenting with recipes that offer more health benefits than I could ever dream of! I was reading your bit about the the “substitute eggs” – for the banana muffins, could I use the same amount of chia seed eggs instead of flax seeds eggs? Does one lend a better result?
These look so perfect! I can say that I can’t wait to give them a try…Yumolla!
Joy I’m loving these vegan posts!!
I love vegan baking, so this is perfect. Looks so so yummy! Do you think I could sub the flour for oat or almond flour to make it gluten free?
{Teffy’s Perks} X
Your timing with these vegan recipes and posts is impeccable! I’m newly vegan and I love to bake so I’m learning all over again. Thank you!!
mmm… these sound heavenly!
so….when do we mix in the flax seed eggs? and btw, I do a lot of gluten free baking–mixing different blends of flours and grains usually works better than using all of one kind–a little oat flour, a little almond flour, maybe some millet, some small bit of garbanzo flour…maybe some coconut flour…usually adjust the baking powder a bit upwards. (check out the blend in Pamela’s baking mixes as they all work great!)
so sorry about the mistake! i’ve added the flax seed egg situation.
also i totally appreciate your words about the gluten-free flour blends. i think that a mixture of ingredients is key. so far i like millet flour and gluten-free oat flour. more soon!
everything good bt the flour…can they be made with almond meal?
i haven’t made these muffins with almond meal, but it may be possible. i’m currently working on a gluten free flour blend to share with you all. soon!
In my experience using almond meal only in muffins doesn’t give them enough substance to help together and they end up crumbly :( I usually do a mixture of ww flour and a bit of almond meal, but I realize that doesn’t help the gluten free people…
let’s say I have an egg, but no flax seeds…if I subbed in the egg would the recipe still work?
ditto! i am curious what the regular egg substitute would be!
yes! the recipe would work with regular eggs instead of flax seed eggs!
Would it be one egg or two?
two eggs!
You are fantastic. I want these muffins, now. That is all.
https://www.youtube.com/sparklesandsuch26
I am not vegan but want to explore some vegan options (I’ve been a vegetarian for decades). I so appreciate your efforts (especially your vegan ‘egg’ post). Going to give these babies a try. You are brilliant!
yea, girl! i hope you love them!
Even though it was ‘one of those days’ when my brain was obviously removed by aliens in my sleep – dropped almost every utensil on the floor, almost forgot to put in the ‘eggs’, coated my floor more than the cupcake pan with Pam, still these turned out amazing. Let’s just say they didn’t cool in the pan for 5 minutes – out of the oven and on my plate. Going to freeze some and see how they do. Now, if I only had some frosting…
You are my favorite blogger, Joy. Every recipe I have tried turns out right and is delicious. It shows that you test your recipes and I truly appreciate that! Enjoy the day!
Gotta love a healthy muffin! These look delish.
These look amazing! Roasted pecans = heaven.
Oh wow. This look incredible. I love mixing things up and trying to make them vegan. Definitely adding this to the list.
http://www.stateofsunshineblog.com
Just in time for breakfast!! :)
Sues
Yum, I can almost smell them from all the way over in Dubai! Appreciate the vegan recipe, Joy! (although I’m just a vegetarian).
These look so yummy and healthy too! Abi :)