You all already know that I don’t live a dedicated vegan lifestyle BUT I do LOVE vegan recipes. In the past month I’ve shared quite a few with you ALL of which just happen to be vegan. By taste, you would never even know these recipes are vegan because they’re all so delicious!!!
Today I’m sharing a a new vegan muffin recipe which can 100% be NON vegan just by adding eggs to the ingredients.
Maple Banana Pecan Crunch Muffins. Yes, indeed. These are going to be your new FAVES.
They’re sweet, fluffy, moist, and bursting with a myriad of delicious flavours. All you need is a generous handful of chopped pecans and a topping of turbinado sugar for that yummy, sparkly crunch.
And let’s talk about bananas for a second. The best ones to use are the ones that look the ugliest. Brown speckled and mushy is what you want here. You never ever EVER throw out a banana that is overripe. They are basically bakers GOLD at that stage. Lately, I have been baking so many muffins I purposely buy 10 extra bananas to leave on the counter so they DIE a slow and beautiful DEATH. Their aroma isn’t great at a certain point but HEY, you gotta do what you gotta go. I freeze my DEAD bananas and simply thaw them out when I’m ready to bake.
How do you know how many bananas to use for a cup of mashed? It depends on the size each one. About 2 large bananas or 3 small ones make a cup.
My family LOVE banana anything. So lately, I’ve been baking muffins which are so perfect to grab for a snack. They go pretty quick but you can wrap them up and pop them into the freezer then reheat them whenever you feel like a snack. Honestly? They taste just as good as the day you baked them.
My current obsession with baking muffins may never end. I have a family full of eaters in my life who love a good muffin. So let’s be real. I don’t love all the junk and sugar inside store bought or coffee shop muffins. That’s why these are so perfect. These muffins taste just like a bite of banana bread, but infused and sweetened with maple syrup and topped with a pecan crunch. I mean, it’s decadent without being bad for you.
I have so many new muffin recipes to spring on you but this was my top pick, so here you go.
Pull up a chair, grab a coffee or tea and enjoy !
- 2 cups gluten free rolled oats
- 3 large ripe bananas
- flax eggs equivalent to two or two extra large eggs - see note below on how to make a flax egg
- ¾ cup pitted whole dates
- ¼ cup maple syrup
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup chopped pecans, plus ¼ cup for topping
- Turbinado, Raw cane or coconut sugar for topping
- Preheat oven to 350 degrees.
- Grease a 12 cup muffin tin or line with papers.
- If making these vegan, you will need the equivalent of two flax eggs.
- tablespoons flaxseed meal (any variety)
- tablespoons water
- Whisk those two ingredients together and let them sit for about 5 minutes. In 5 minutes time, you should have a somewhat gel-like substance that will be used for your baking. That, my friends, is your flax egg! Easy right?
- Mix all ingredients except the pecans in a blender or food processor until smooth. Stir in ½ cup chopped pecans.
- Pour batter into muffin tin (you should have enough for 10-12 standard size muffins). Top with additional pecans and sprinkle each one with a bit of raw sugar.
- Bake for 15-20 minutes. Let cool in pan for 15 minutes then transfer to a baking rack. Serve slightly warm if desired.