Banana Pecan Muffins

Buttery, sweet, soft and fluffy with a nice crunch, makes these banana pecan muffins irresistible! This recipe is inspired by a recipe my mom has made for years, that I have altered quite a bit.

These muffins are so moist and they have a good balance of flavors. I don’t think I can mention enough that the butter really makes these muffins delicious. They are primarily sweetened with ripe bananas, only a little bit of coconut sugar is added. The buttery flavor adds a wonderful layer of richness to them, as well as turns them into a nice brown color. The butter and coconut sugar together gives them a bit of a caramel flavor. Chocolate chips are a wonderful addition if you would like a little something extra. Plus they are simple to make and require just 1 mixing bowl!

Ingredients You Will Need

– ripe bananas

– eggs

– coconut sugar

– unsalted butter

– vanilla extract

– apple cider vinegar

– pecans

– gluten-free all-purpose flour

– quinoa flour

– baking soda

– salt

– coconut milk or other dairy free alternative

Other banana flavored recipes to check out on my blog are Banana Poppy Seed Muffins, Vegan Banana Bread, and Banana Irish Cream Parfaits.

These muffins are: light and fluffy, buttery, delightfully sweetened, and nutty. They are great for breakfast, brunch, and a snack.

How to Make Banana Pecan Muffins

You will start with letting 1/2 cup of unsalted butter soften and selecting 2 ripened bananas, the more ripe the better! Make sure the butter is very soft, otherwise chunky butter can turn the muffins into a buttery mess while baking. If you forgot to soften the butter and are pressed for time, I have discovered that zapping it in the microwave for about 5 seconds will usually soften it enough without melting it.

Then combine the butter and bananas along with coconut sugar in a stand mixer or a bowl with a hand mixer. The batter should be creamy with some chunks of banana. This is where you will next add the vanilla extract, apple cider vinegar, and eggs. Continue to mix on low speed until it is combined.

Next, you will add the gluten-free all-purpose flour, quinoa flour, salt, and baking soda. Start mixing the dry ingredients into the wet on low speed and add in the coconut milk as you go.

Last, but not least, mix in the chopped pecans for that delicious bit of crunch.

Finally, you will fill each muffin cup about 2/3 the way full and will bake them in the oven for about 18 minutes at a temperature of 375 degrees Fahrenheit. Enjoy!

Storage Tips and Notes

• Store muffins for 1-2 days in a sealed container at room temperature or in the refrigerator for 3-4 days
• These muffins can also be stored in the freezer for later use
• Chocolate chips are a great addition! Even though the pecans make it really good, walnuts can be substituted, if needed.
• Baking these directly in a greased muffin tin makes muffins bake better and turn out better overall. But of course you can use muffin cups too.