Banana Pecan Muffins

5 from 1 vote

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!

Prep Time15

Bake Time20

Total Time35

Course: Baked Good

Cuisine: American

Diet: Vegan

Servings: Muffins

Calories: 260kcal

Author: Rae Aflatooni

Equipment

Muffin Pan

Ingredients

Muffin Ingredients

2 flax eggs
1/3 cup vegan butter melted
2 medium overripe bananas mashed
1/2 cup Instant Raw Applesauce
1/3 cup maple syrup
1 teaspoon vanilla extract
3/4 cup pecans chopped
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon pink salt

Streusel Ingredients

2 tablespoons cane sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
3 tablespoons vegan butter softened
1/4 cup pecans chopped

US Customary - Metric

Instructions

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.
Add dry muffin ingredients to a large mixing bowl and stir until thoroughly combined.
Pour wet ingredients into the dry ingredients bowl and stir until well combined. (Don’t overmix!)
Divide the batter evenly between the muffin tray (the muffin batter should be close to the top of each cup). (Using a large cookie scoop that is 2-2.5” is the perfect size to fill the muffin tray.)

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.
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.

Notes

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.

Nutrition