This Vegan Banana Pecan Muffins Recipe is perfect to use up any over-ripe bananas. Vegan, Easy & Meal-Prep Friendly.
We’re in that weird part of the year when it’s not Spring just yet, but you can feel winter going away. The days are rather warm already here, but the nights can still be in the negatives.
It’s the part of the year when nothing grows yet, but you can sense the upcoming new season. We already got a taste of the first strawberries, and dandelion greens, which are our favorite kind of greens, we admit!
But, bananas are available throughout the year, and we often have that all-too-familiar problem of bananas riping way too quickly and turning brown and black too soon. No? Just us then?
One way we like to use those over-ripe bananas is our Vegan Chocolate Chip Banana Bread, but, have you tried Banana Pecan Muffins yet??
These little treats are the perfect afternoon pick-me-up when you crave something sweet, but you know, also healthy.
Or you could have them for breakfast along with your morning coffee. Actually, they taste great at any part of the day, and they are super simple to make, and only need a couple of kitchen staple ingredients!
Ingredients & Substitutions
- bananas. To make these muffins you’ll need about 3 medium-sized bananas. You’ll want very ripe bananas, with brown spots. This will provide the right flavor and texture to your muffins. We do not recommend using under-ripe or barely ripe bananas. With this recipe, very ripe and over-ripe is best.
- brown sugar. We like using brown sugar as it caramelized as it bakes and adds extra flavor to the muffins. But you can also use regular sugar instead.
- oil. Use a neutral vegetable oil that does not have a strong taste. Sunflower seed oil, rapeseed oil and similar will work well. We do not recommend using olive oil, as it will add a specific taste to the muffins.
- vanilla paste. For extra flavor. You can substitute it with vanilla extract.
- spelt flour. You can substitute it with wheat flour.
- baking powder. This will help your muffins rise.
- a pinch of salt will enhance flavors.
- pecan nuts. These will add crunch and nutrition to the muffins. You can replace them with other types of nuts, walnuts, or almonds, for example.
How to make the Vegan Banana Pecan Muffins
Making this recipe is super simple and will take about 10-15 minutes until oven ready.
Start by preheating your oven to 160°C / 320°F. At the same time, line a muffin baking pan with paper molds – these will make removing the muffins from the pan a breeze as they will prevent the batter from sticking to the pan. Also, they are a vital part of every muffin’s look!
Prepare 2 bowls. In one large bowl add roughly sliced or chopped bananas and mash them with a fork until creamy. They don’t need to be super smooth, a couple of banana chunks here and there are perfectly alright!
To the bananas, add sugar, vegetable oil, and vanilla. Stir or mix to combine.
Next, prepare your dry ingredients. To a separate bowl add flour, baking powder, and salt. Mix to combine, then add the dry ingredients to the bowl with wet ingredients. Using a spatula, fold the dry mix into the wet mix until combined.
Lastly, fold chopped nuts into the batter.
Scoop the batter with a spoon or cup and pour it into the prepared muffin pan, filling it about 3/4 to the top. To finish, sprinkle the muffins with a pinch of brown sugar and some chopped pecan nuts.
Now you’re ready to bake!
Place the baking pan in the preheated oven and bake for about 20-25 minutes until the muffins have risen and are golden brown in color. Once baked, remove the baking tin from the oven and set it aside to cool. Finish cooling the muffins on a kitchen rack.
How to decorate the muffins
We found these muffins need no extra decoration, aside from a sprinkle of icing sugar if you like.
Serving & Storage
Serve these Vegan Banana Pecan Muffins along with a cup of coffee, or homemade almond milk, for breakfast or as an afternoon treat.
Store the muffins on the counter in an air-tight container for up to 4-5 days. Perfect to make ahead of the week as part of your meal-prep!
We have another tasty recipe for Carrot Cake Apple Breakfast Muffins which you might enjoy as well!
- 3 ripe bananas
- 1/2 cup brown sugar
- 1/4 cup oil
- 1 tsp vanilla paste
- 2 cups spelt flour
- 1 tsp baking powder
- pinch of salt
- 1/3 cup pecan nuts
- 1/4 cup pecan nuts, chopped
- pinch of brown sugar
- Preheat oven to 160°C / 320°F. Line a muffin baking tin with paper molds.
- Peel and slice 3 ripe bananas. Add to a large bowl and mash with a fork. Stir in 1/2 cup brown sugar, 1/4 cup oil, and 1 tsp vanilla paste.
- To a separate bowl, add 2 cups spelt flour, 1 tsp baking powder and a pinch of salt. Stir to combine.
- Add dry ingredients to wet ingredients and fold in until thoroughly combined. The batter should be thick, but if you're finding it too thick (depending on the size of your bananas), add a drizzle of plant-based milk.
- Roughly chop 1/3 cup pecan nuts and fold them in the batter.
- Scoop the batter and add it into the muffin tin, filling it about 3/4 to the top. Sprinkle with a pinch of brown sugar and some chopped pecan nuts.
- Place the baking tin in the preheated oven and bake for about 20-25 minutes until the muffins have risen and are golden brown in color. Check with a toothpick when your muffins are done.
- Once baked, remove the baking tin from the oven and set it aside to cool.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 45mgCarbohydrates: 26gFiber: 3gSugar: 10gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.
Find more pantry-meals recipe ideas here!