Banana Pecan Muffins
These 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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Servings: 12
Equipment
- 1 12-cup muffin tin with liners or greased well
- 1 large bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Streusel Topping
- ½ cup (60 grams) oat flour
- ½ cup (50 grams) pecans chopped
- 3 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
- 2 tablespoon coconut oil, melted and cooled (optional)
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
- 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
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.½ cup oat flour, ½ cup pecans, 3 tablespoons coconut sugar, ½ teaspoon ground cinnamon, 2 tablespoon coconut oil, melted and cooled (optional)
- 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.3 medium very ripe bananas, mashed (354 grams mashed), ¼ cup maple syrup, ¼ cup coconut oil, 1 large egg (or flax egg- 1 tablespoon ground flax + 3 tablespoon water, mix and rest for 15 minutes), 1 teaspoon pure vanilla extract
- 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.1½ cups oat flour, ¾ cups fine blanched almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing. Fold in the chopped pecans.¾ cup 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.
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