Joy the Baker

Vegan Banana Pecan Muffins

by 50 Comments

vegan banana pecan muffins

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!

Vegan Banana Pecan Muffins

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!

Vegan Banana Pecan Muffins

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)!

Vegan Banana Pecan Muffins

Mega mashed banana, coconut oil, flax seed eggs, maple syrup, molasses, and vanilla extract.

It’s LOTS with the flavors and moisture.

Vegan Banana Pecan Muffins

Wet meets dry, with nuts.

Vegan Banana Pecan Muffins

The banana batter will be rather thick and glossy.  Perfectly scoopable.

Vegan Banana Pecan Muffins

Twelve muffins.  Twelve pecan halves.  Twelve muffins ready for the oven.

Vegan Banana Pecan Muffins

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!

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Vegan Banana Pecan Muffins

Prep Time:

Cook Time:

makes 12 muffins

Vegan Banana Pecan Muffins

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

  1. 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.
  2. 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.
  3. In a medium bowl, whisk together mashed bananas, flax eggs, maple syrup, molasses, vanilla, and coconut oil until thoroughly combined.
  4. 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.
  5. 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.
https://joythebaker.com/2014/09/vegan-banana-pecan-muffins/

Reader Interactions

Comments

  2. Caroline

    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.

    Reply

  3. Yafit T

    Thank you for the very nice recipe :) made it with spelt flour & I added blueberries . on top after baking I added maple syrup :)

    Reply

  4. Caroline

    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!

    Reply

  6. Caitlin

    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 :)

    Reply

  8. Rebecca

    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!!

    Reply

  11. Kate

    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…

    Reply

  13. Lori

    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!

    Reply

  15. LP

    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

    Reply

  16. Nicole B.

    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.

    Reply

  23. Tracy

    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!

    Reply

  25. Jamie

    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?

    Reply

  29. StacyRuns WithScissors Rose

    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!)

    Reply

    • joythebaker

      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!

      Reply

  33. Mary Ann

    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!

    Reply

      • Mary Ann

        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!

        Reply

  38. Jena

    Yum, I can almost smell them from all the way over in Dubai! Appreciate the vegan recipe, Joy! (although I’m just a vegetarian).

    Reply

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