These maple Banana Pecan Muffins are moist, nutty, and perfectly sweetened with maple syrup. They're a wonderful twist on the classic banana bread recipe, but in muffin form—making them an ideal snack or breakfast option.
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With a crunchy streusel topping made from pecans, cinnamon, and coconut sugar, these muffins are the perfect way to enjoy a wholesome treat. The combination of overripe bananas and chopped pecans creates a moist crumb that will have you coming back for more.
Whether you're looking for a banana nut muffin or a new addition to your favorite banana recipes, these muffins offer the perfect balance of sweetness and texture. They're made with simple pantry staples like oat flour and almond flour, making them naturally gluten-free. Plus, the mix of pecans adds a delicious crunch to every bite.
Growing up, I always loved banana bread, and these pecan banana muffins are my new favorite take on that nostalgic recipe. The streusel topping was inspired by my love for anything with a crunchy top—there's something about the sweet, nutty crunch of pecans that takes these muffins to a whole new level.
For more banana recipes try my blueberry banana muffins, blueberry buckwheat muffins, mango banana bread, and my chocolate chunk banana buckwheat bread.
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Why You'll Love This Recipe
- Naturally Gluten-Free: Made with oat flour and almond flour, and you wouldn't know they're gluten free! These muffins are ideal for those looking for a gluten-free option.
- Perfectly Sweetened: Sweetened with maple syrup and ripe bananas, these muffins are not overly sugary and perfect for those who prefer natural sweetness.
- Great for Breakfast or Snacks: They’re great for a quick breakfast or snack option, and they store well, making them perfect for meal prep.
- Crunchy Streusel Topping: The streusel made with chopped pecans and coconut sugar adds a satisfying crunch that contrasts the moist muffins beautifully.
Recipe Ingredients
You'll need the following ingredients to make banana pecan muffins:
Wet Ingredients:
- Bananas: Use overripe bananas with brown spots for the best sweetness and moisture.
- Coconut oil: Adds moisture. You can substitute with vegan butter for a richer flavor.
- Pure maple syrup: Adds natural sweetness. Honey can be used as alternatives.
- Egg (or flax egg): Adds structure and moisture. For a vegan option, substitute with a flax egg (1 tablespoon of ground flax with 3 tablespoons of water and rest for 15 minutes).
- Pure vanilla extract: Enhances the flavor of the muffins.
Dry Ingredients:
- Oat flour: You can make your own oat flour by grinding oats in a food processor until fine. For a gluten-free option, ensure the oats are certified gluten-free.
- Fine blanched almond flour: Adds a light, moist crumb to the muffins.
- Cinnamon: Adds warmth and depth of flavor.
- Baking powder & baking soda: Helps the muffins rise and stay fluffy.
- Fine sea salt: Enhances all the flavors.
- Chopped pecans: Are the star of this recipe! They add a nice crunch to the muffins.
Streusel Topping:
- Melted coconut oil (optional for extra binding): Helps hold the streusel together.
- Oat flour: Helps create the crumbly texture of streusel topping.
- Pecans: Adds a crunchy top to the muffins.
- Coconut sugar: A great alternative to brown sugar, offering natural sweetness. I tested using maple syrup as a substitute, but its liquid consistency doesn't hold up well for a streusel.
- Ground cinnamon: Adds warmth to the streusel.
See recipe card below for all ingredients and quantities.
How to Make Banana Pecan Muffins
- Step 1: Make the Streusel Topping: In a small bowl, combine the oat flour, pecans, coconut sugar, cinnamon, and melted coconut oil. Set aside.
- Step 2: Prepare the Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, egg (or flax egg), and vanilla extract. Mix until fully combined.
- Step 3: Sift in the Dry Ingredients: In a separate bowl, sift together the oat flour, almond flour, cinnamon, baking powder, baking soda, and sea salt. Or sift them directly into the wet ingredients.
- Step 4: Mix the Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Step 5: Add the Pecans: Gently fold in the chopped pecans.
- Step 6: Spoon the Batter: Line a muffin pan with muffin liners or grease it well. Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Step 7: Add the Streusel Topping: Sprinkle the streusel over the tops of the muffins.
- Step 8: Bake: Bake at 350°F for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean. The tops should be golden brown and slightly firm. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more moist your muffins will be.
- Don’t Overmix: Overmixing the batter can result in dense muffins, so stir just until the ingredients are combined.
- Room Temperature Ingredients: Make sure your wet ingredients, especially the egg, are at room temperature for the best texture.
Common Questions
Yes! Simply swap the egg with a flax egg for a vegan version. 1 tablespoon of ground flax with 3 tablespoons of water and rest for 5 minutes.
Absolutely! You can fold in ½ cup of chocolate chips into the batter for extra sweetness.
Yes! You can use walnuts, macadamia nuts, or any chopped nuts you have on hand instead of pecans.
Serving Suggestions
- For Breakfast: Serve with a drizzle of honey or a swipe of peanut butter and a cup of coffee.
- For Dessert: Enjoy warm with a scoop of dairy-free ice cream like this banana cinnamon ice cream or this salted date ice cream.
- Snack Time: Pair with a cold glass of almond milk for a satisfying treat.
Storage Tips
- Room Temperature: Store the muffins in an airtight container for up to 3 days.
- Refrigerator: You can keep the muffins in the fridge for up to a week.
- Freezer: Freeze the muffins in a ziplock bag, freezer bag, or an airtight container for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before enjoying.
More Muffin Recipes You'll Love
Recipe
Banana Pecan Muffins
Equipment
- 1 12-cup muffin tin with liners or greased well
- 1 large bowl
Ingredients
Wet Ingredients
- 3 medium very ripe bananas, mashed (354 grams mashed)
- ¼ cup (80 grams) maple syrup, room temperature
- ¼ cup (55 grams) coconut oil, melted and cooled
- 1 large egg (or flax egg- 1 tablespoon ground flax + 3 tablespoon water, mix and rest for 15 minutes), room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1½ cups (180 grams) oat flour, certified gluten free
- ¾ cups (84 grams) fine blanched almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup (74 grams) pecans, chopped
Streusel Topping
- ½ cup (60 grams) oat flour, certified gluten free
- ½ cup (50 grams) pecans, chopped
- 3 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
- 2 tablespoon coconut oil, melted and cooled (optional)
Instructions
- Preheat oven to 350°F, and prepare a 12-cup muffin tin with muffin liners or grease well.
- Make the streusel topping. In a small bowl, combine the oat flour, pecans, coconut sugar, cinnamon, and melted coconut oil if using. Set aside.
- In a large mixing bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, egg (or flax egg), and vanilla extract. Mix until fully combined.
- In a separate bowl, sift together the oat flour, almond flour, cinnamon, baking powder, baking soda, and sea salt, or sift right into the wet ingredients.
- Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing. Fold in the chopped pecans.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full. Sprinkle the streusel over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly firm.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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Notes
- Use Overripe Bananas: The riper the bananas, the sweeter and more moist your muffins will be.
- Don’t Overmix: Overmixing the batter can result in dense muffins, so stir just until the ingredients are combined.
- Store: Store the muffins in an airtight container for up to 3 days. You can keep the muffins in the fridge for up to a week. Freeze in a ziplock bag or an airtight container for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before enjoying.
Serge says
Made these and they disappeared the same day, certainly will be
adding these to my regular snack rotation
Jacqui Wilson says
I'm really happy you enjoyed them - I have a stash in my freezer!