Maple Pecan Banana Muffins
User Reviews
4.9
Maple Pecan Banana Muffins
Description
This recipe for Maple Pecan Banana Muffins mixes dry ingredients including flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Wet ingredients consist of mashed ripe banana, almond milk, melted coconut oil, vanilla extract, and maple syrup. Combining wet and dry ingredients carefully, then folding in chopped toasted pecans, creates a batter that bakes into moist, lightly spiced muffins. The addition of maple syrup adds subtle sweetness distinct from the brown sugar.
Batter is divided among paper-lined muffin tins, topped optionally with chopped pecans and turbinado sugar for crunch and caramelized sweetness. Muffins bake until a toothpick comes out clean or with moist crumbs, yielding a tender crumb texture. An optional cinnamon glaze, made by whisking confectioners' sugar, cinnamon, salt, and water, can be drizzled just before serving for extra flavor and decoration.
The recipe notes that soy, coconut, or cow's milk can replace almond milk, and canola or vegetable oil may substitute for coconut oil, allowing adjustments based on dietary needs or pantry availability. These muffins make a warm, satisfying snack or breakfast treat with a balance of sweet, nutty, and spiced notes.
Ingredients
For the muffins:
- 1 all-purpose flour 3/4 cups, 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 banana mashed, very ripe
- 1/2 cup almond milk
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla extract pure
- 2 maple syrup 1/2 tablespoon
- 1/2 cup pecan toasted, chopped
Garnish (optional):
- 1/4 cup pecan roughly chopped
- 1/4 cup turbinado sugar
For the cinnamon glaze (optional):
- 1 cup confectioners' sugar
- 1-2 tablespoons water
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- 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. Sprinkle each top with a tablespoon of chopped pecans and a tablespoon of turbinado sugar, if using. Bake for 18 to 20 minutes, or 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.
For the cinnamon glaze (optional):
- 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.
Notes
- Substitute soy, coconut, or cow's milk in place of almond milk if preferred.
- Canola or vegetable oil can be used instead of coconut oil.
- Top muffins with pecans and turbinado sugar for added texture and sweetness.
- Use the optional cinnamon glaze for a sweet and spiced finishing touch.
User Reviews
Overall Rating
4.9
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