Vegan Banana and Pecan Muffins

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These light and fluffy Vegan Banana and Pecan Muffins are sweet and nutty. They are the perfect mix of soft and crunchy.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: banana, caster sugar, coconut sugar, pecans, self raising flour, soy milk, vanilla extract, vegan butter

Servings: muffins

Calories: 466.27kcal

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

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.