As you may already know, I’m really into muffins. These banana pecan muffins are no exception. One reason I like them is because they bake really quickly. The other reason is that they have less sugar than a traditional muffin. Only 1/3 of a cup! I had a bunch of bananas ripening on my counter and I wanted to use them in something other than a smoothie. Bananas are really sweet and I thought of trying to use more bananas and less sugar to see what would happen. They came out perfectly. I didn’t miss the sweetness and felt less guilty eating them. These also freeze very well.

The ingredients

The wet ingredients and the sugar

Add the dry ingredients to the wet

The batter should not be smooth

I like to fill the muffin tin to the top

Banana Pecan Muffins

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast

Ingredients Method

Ingredients

  

• 2 1/2 cups flour
• 1 tsp baking soda
• 5 ripe bananas
• 1/3 cup almond milk
• 1/2 cup coconut oil melted
• 2 eggs
• 1/3 cup light brown sugar
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 1/2 cup chopped toasted pecans
• Turbinado sugar for sprinkling

Method

 

1. Preheat oven to 350 degrees
2. Spray 12 cup muffin tin and set aside
3. Mix the flour, baking soda and salt in a small bowl and set aside
4. In a separate bowl mash bananas
5. Add almond milk, eggs, vanilla and coconut to the bowl with the bananas
6. Mix well.
7. Add dry ingredients to wet ingredients and mix until just combined. Its ok if some lumps remain
8. Stir in pecans
9. Spoon batter into muffin tins and sprinkle with turbinado sugar
10. Bake for 20-25 minutes.