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Yasmin holding a muffin up in front of the camera, with a bite taken out of it.

Banana and Pecan Vegan Muffins

These Banana and Pecan Vegan Muffins are fluffy, sweet and moist. And you wouldn't guess that they're Gluten-Free too. They're an easy go-to snack, or breakfast, that still pack a nutritional punch.
5 from 1 vote
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Course: Baking, Breakfast, Dessert, Snack
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 18 minutes
Soaking: 10 minutes
Total Time: 33 minutes
Servings: 12 Muffins
Calories: 174kcal
Author: Yasmin

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups (or scales)
  • Paper or Silicone Muffin cases
  • Muffin Tray

Ingredients

  • 4 Medium Ripe Bananas
  • 1.5 cups Gluten Free Self-Raising Flour
  • ½ cup Coconut Sugar
  • ¼ cup Vegan Butter
  • 4 tablespoon Ground Flaxseed
  • cup Water
  • cup Chopped Pecans
  • ½ teaspoon Baking Powder
  • ½ teaspoon Bicarbonate of Soda
  • ½ teaspoon Sea Salt

Instructions

  • Pre-heat your oven to 170c Fan/Gas 5/375f
  • Soak the ground Flaxseed in Water, whisk well with a fork, and leave to rest for 10 minutes. This will create your 'flax-egg' and should have a consistency that resembles egg whites.
    4 tablespoon Ground Flaxseed, ⅓ cup Water
    Side by side photos of before and after soaking the flaxseed.
  • Add the bananas to the bowl and mash well with a fork or masher.
    4 Medium Ripe Bananas
    Banana being added to the bowl and then mashed.
  • Melt the Vegan Butter and add to the flax-egg & banana.
    ¼ cup Vegan Butter
    The melted butter being added to the mixture.
  • Pour in the sugar and mix well.
    ½ cup Coconut Sugar
    Side by side photos. Sugar being added to the wet mixture, then stirred in.
  • In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
    1.5 cups Gluten Free Self-Raising Flour, ½ teaspoon Baking Powder, ½ teaspoon Bicarbonate of Soda, ½ teaspoon Sea Salt
  • Add the flour mixture to the wet ingredients and fold to combine. Being careful not to over-mix.
    Side by side photos of adding the mixed remaining dry ingredients.
  • Distribute the muffin batter evenly in to 12 muffin cases using a spoon or ice-cream scoop.
    The uncooked batter, portioned out into the muffin cases, in a muffin tray.
  • Roughly chop the pecans and sprinkle over the top of the muffin batter. Gently press them about half way in.
    ⅓ cup Chopped Pecans
    A tray full of unbaked banana and pecan muffins.
  • Bake in the centre of a pre-heated oven for 18 minutes, or until the tops lightly brown and a skewer comes out clean.
    A tray full of baked banana pecan muffins.

Notes

  • When mixing the muffin batter be careful not to over-mix it, or you'll lose the air bubbles that your raising agents (Baking Powder & Bicarb) have created. Please refer to the picture on the right, on instruction 7 above. Those air bubbles are going to make your muffins light and fluffy.
  • I like to use an ice-cream scoop to measure out the muffin batter in to each case to help create even sized muffins. I used a 5cm scoop.
 

Nutrition

Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 205mg | Potassium: 189mg | Fiber: 2g | Sugar: 9g | Vitamin A: 207IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 3mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 22mg | Copper: 1mg | Folate: 16µg | Iron: 1mg | Manganese: 1mg | Magnesium: 27mg | Phosphorus: 51mg | Selenium: 7µg | Zinc: 1mg