Maple Pecan Banana Muffins (Vegan)

By efriend

Moist and flavorful maple pecan banana muffins make a wonderful breakfast, snack, or even dessert.

Ingredients

• For the cinnamon glaze (optional):
• 1 3/4 cups all-purpose flour (be sure not to pack your flour)
• 1 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup mashed banana (please use very VERY ripe bananas)
• 1/2 cup almond milk
• 1/2 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 2 and 1/2 tablespoons maple syrup
• 1/2 cup toasted pecans, chopped
• 1 cup confectioners' sugar
• 1-2 tablespoons water
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from bakerbynature.com

Preparation

Step 1

But less about me, more about these muffins! They’re sweet, fluffy, moist, and bursting with maple banana flavor. A hearty handful of chopped pecans add a pleasant crunch. I topped each muffin with extra pecans and

, which adds sparkle and crunch. Sparkle and crunch always get my vote!

This recipe calls for 1 cup of mashed banana. I find this is about 3 small bananas, or 2 larger ones. I recommend measuring the mashed mashed banana mixture to be

you have exactly one cup. The muffins pull their moisture from the bananas, so it is important there is enough. Also, make sure your bananas are SUPER ripe and mushy. My mom has been preaching “black bananas make the best banana bread” since I was a tot, and you guys, it is SO true.

I use coconut oil in this recipe because it adds wonderful moisture and leaves just the

coconut taste. The coconut oil must be brought to room temperature before using it in this recipe. To liquify, you can melt it in the microwave, on the stove top, or by running the jar of oil under warm water for a few minutes.

If you are allergic to coconut oil, cannot access it where you live, or simply do not like it, feel free to use canola or vegetable oil in its place.

The almond milk may be replaced by cow’s milk, soy milk, or coconut milk.

on Instagram! Seeing your kitchen creations makes my day. ♥

Yield:

Moist and flavorful maple pecan banana muffins make a wonderful breakfast, snack, or even dessert.

1/2 cup coconut oil, melted

Preheat oven to 400 (F). Line a twelve-muffin tin with paper liners; lightly spray liners with non-stick baking spray and set aside.

In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, almond milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pecans.

Divide the batter evenly among the prepared muffin liners. Bake for 18 to 20 minutes, until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze right before serving, if using. Serve warm.

Combine all of the ingredients in a small bowl and whisk smooth. If the glaze appears too thick, add a little more water; if the glaze appears too thin, add a little more sugar.

*Soy, coconut, or cow's milk may be used in place of the almond milk. *Canola or vegetable oil may be used in place of the coconut oil.

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