Banana Pecan Muffins

Don’t miss these banana and pecan muffins, topped with a heavenly cinnamon streusel crunch. Bakery-fresh flavors with all wholesome ingredients, these are the best banana nut muffins you’ll ever make. Plus, they’re completely vegan too, something that everyone can enjoy!

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Fresh muffins on a rectangle piece of parchment paper with pecans around.

Table of Contents

Why You’ll Love This Recipe

Moist: The crumb on these vegan banana nut muffins is moist and tender in every bite.
Nutty: Sweet and nutty pecans help balance the flavor of the bananas.
Healthy: There’s no refined sugar in this recipe, only wholesome stuff you can feel good about serving your favorite people.

Nutrition For Mental Health

Twenty-eight grams (1oz) of pecans contains 4 grams of carbohydrates (2.7 grams of fiber), 2.5 grams of protein, and 20.5 grams of fat. They are rich in copper and a good source of thiamine and zinc. Pecans also contain smaller amounts of magnesium, phosphorus, and iron. An analysis found that dietary nut intake is associated with a lower risk of depression in adults.

If you’re just now realizing you don’t have pecans on hand, you can make these Mini Vegan Banana Muffins instead.

Ingredients + Substitutions

Simple and pure ingredients are the only things you’ll need to bake up a batch of these banana crunch muffins.

Ingredients for homemade banana pecan muffins with each ingredient labeled.

Flax egg: I use flax eggs for this recipe, though you can always use a vegan egg replacement from the store or make a chia egg with chia seeds.
Bananas: There is no substitute for bananas, though if yours aren’t ripe enough, you can put the whole, unpeeled banana on a baking sheet in an oven at 350°F for 10 minutes, let them cool, and then carry on with the recipe after they cool.
Applesauce: If you’re not up for making my homemade applesauce recipe, you can always use your favorite store-bought brand.

A full list of ingredients with exact amounts can be found in the recipe card below.

How To Make Banana Pecan Muffins

While these banana and nut muffins may look and taste complicated, they’re super easy to make and bake!

Muffin Instructions

Preheat oven to 350°F (180°C). Prepare muffin tin by spraying it with avocado oil or placing muffin liners in the tray.
Prepare the flax eggs and set aside. Add bananas to a medium-sized bowl and mash it. Then add remaining wet muffin ingredients on top (including the flax egg) and stir until well combined.

Mashing the banana in a shallow white bowl.

Combining the wet ingredients for banana pecan muffins.

Add dry muffin ingredients to a large mixing bowl and stir until thoroughly combined.

Mixing the dry ingredients for banana muffins with pecans.

Pour wet ingredients into the dry ingredients bowl and stir until well combined. (Don’t overmix!)

Combining dry and wet ingredients together for easy pecan banana muffins.

Divide the batter evenly between the muffin tray (the muffin batter should be close to the top of each cup). (Using a large cookie coop that is 2-2.5” is the perfect size to fill the muffin tray.)

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Cinnamon Streusel Instructions

Prepare the streusel in the empty batter bowl by combining all the ingredients. Using a fork works well for this; alternatively, you can use your fingers, combining until mixture is flaky and crumbly. If the butter gets too soft, then the crumble might not be crumbly enough. In this case, place the crumble mixture in the fridge for 10-15 minutes for it to firm up a bit.

Combining streusal topping ingredients in a shallow black ceramic bowl.

Generously sprinkle the crumbs on top of all the muffins.

Baking Instructions

Bake for 20 minutes. (You can use a toothpick to check if they are done. Because of the bananas, a few crumbs on your toothpick is ok.)
Let muffins cool in pan for about 15 minutes. Then, remove them from the muffin pan and place them on a cooling rack.

Enjoy them warm or at room temperature.

Freshly baked muffin with a bite taken out of it.

Servings Ideas

These vegan banana pecan muffins are great for a grab-and-go breakfast when you make them in advance. You can also sit and savor them with warm drinks like my Golden Latte or Vegan Hot Cocoa. If you’d prefer a cold breakfast beverage, try them with my Infused Grapefruit Water, Spinach Pineapple Smoothie, or Vegan Blackberry Smoothie. Want a bigger breakfast? Serve these pecan banana muffins with Avocado Toast, Peanut Butter Toast, Strawberry Toast, or Mashed Potato Waffles.

Storage Tips

If you put them in an airtight container on your counter, these vegan banana nut muffins will be good for up to 4 days. You can keep them in the fridge for up to a week or even wrap them well and freeze them for up to 3 months.

FAQ

Do pecans go well in banana muffins?

Yes, pecans go blissfully well with the flavors of banana, and their naturally sweet and nutty profile makes for truly harmonious flavors.

When to not use bananas for baking?

Bananas that are green should never be used for baking. They won’t be sweet or lend enough moisture. Similarly, overripe bananas that smell fermented or are leaking are past their prime and shouldn’t be used either.

What is the secret to making good muffins?

The biggest secret is in not overmixing the batter, which can toughen the texture and result in a dry crumb.

More Vegan Muffin Recipes

If you tried this Banana Pecan Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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