These light and fluffy Vegan Banana and Pecan Muffins are sweet and nutty. They are the perfect mix of soft and crunchy. Get the recipe below.
Vegan baking
If you're familiar with this blog you'll know that I love baking and there are tonnes of recipes for cakes, cookies, pastry, bread and other baked goods on this blog. (I've linked to some you may be interested in below).
Today I'm sharing a recipe for really simple banana and pecan muffins. They rely on bananas and baking powder to replace eggs and we use soy milk and vegan butter for our fat. They are easy substitutes so you don't need to go out and buy any specialist ingredients.
For more information on substitutes for cakes and other bakes, check out my big guide to vegan baking.
Sweet and nutty muffins
I like to make my vegan muffins with banana, not just because they're a convenient egg substitute but because I like the sweet flavour they bring. The banana flavour pairs particularly well with the coconut sugar I've used which has a caramel flavour to it. (If you can't get coconut sugar use brown sugar instead).
This sweet, caramel flavour matches perfectly with the crunchy pecans. I like to chop them up and add them to the batter as well as adding them to the top of the muffins for a bit of decoration.
If you didn't want to use pecans walnuts would also work well. Do have a play around and see if there are any other nuts you might want to use. I'm thinking hazelnuts and macadamia nuts? But I haven't given these a try. Let me know in the comments if you do.
To top these muffins off, I sprinkle over a little caster sugar while they're still warm. This gives them a little extra crispy top and an extra hit of sweetness - delicious!
The recipe
Vegan Banana and Pecan Muffins
Ingredients
- 250 g self raising flour
- 125 g coconut sugar or brown sugar
- 125 g caster sugar plus 1 teaspoon for sprinkling
- 2 teaspoon baking powder
- 325 g banana peeled weight
- 125 ml soy milk or other non-dairy milk
- 60 g vegan butter melted
- 1 teaspoon vanilla extract
- 175 g pecan halves reserve 16 for decorating the top of the muffins and chop the rest
Instructions
- Preheat the oven to 180C / 350F / gas mark 6 and line a muffin tin with paper cases.
- In a large bowl, whisk together the self raising flour, coconut sugar, caster sugar and baking powder to ensure they are evenly distributed.
- In a separate bowl mash the bananas until they are almost smooth, just a few lumps left.
- Whisk the soy milk and melted butter in with the bananas before mixing in the vanilla extract.
- Pour these wet ingredients over your dry ingredients and fold.
- Be careful not to over mix.
- Add the chopped pecans.
- Divide the batter evenly between the cases.
- Top each muffin with two pecan halves.
- Bake for 30 - 35 minutes or until golden and a skewer comes out clean.
- Sprinkle with the 1 teaspoon of caster sugar and leave to cool before eating.
Nutrition
More muffin recipes
More cakes and bakes
Enjoy!
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