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Banana Pecan Muffins

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This is the best banana pecan muffins recipe! These muffins are nice and moist and the pecan streusel topping makes them taste even better. These gluten free muffins are easy to make with healthy ingredients like almond flour, pecans and honey. They’re great for breakfast or for a snack.

A baking rack with banana pecan muffins with streusel topping on it.

Why you will love this recipe:

  • These pecan muffins taste amazing! They are nice and moist and the pecan streusel topping makes them extra decadent. Almost like a cupcake!
  • These banana nut muffins are healthy and made with ingredients like almond flour, honey and pecans.
  • This muffin recipe is easy to make and only requires a few minutes of hands on time.
  • These muffins are gluten free, dairy free and paleo.
  • They make a great breakfast, snack or even dessert.
  • These muffins freeze really well so they are perfect for meal prep.
  • If you love healthy baked goods you will also love these healthy carrot cake donuts.

Key ingredients and substitutions:

  • Almond flour – almond flour is one of my favourite healthy flours to bake with. It’s full of fiber, healthy fats and is higher in protein than grain flours. It’s also gluten free and grain free. Just be sure to use almond flour and not almond meal. If you can’t have almonds I recommend using cashew flour instead.
  • Tapioca flour – this is used to help make these muffins so light and fluffy. Just don’t confuse this with cassava flour, they are not the same thing and these muffins won’t turn out if you try to use cassava flour instead.
  • Pecans – the star of these muffins, raw pecan pieces give these muffins more flavour and a delicious texture. You also use pecans to make the delicious streusel topping. If you can’t have pecans I would use walnuts instead.
  • Honey – honey is used to help give natural sweetness to these muffins while keeping them refined sugar free. Instead of honey you could also use maple syrup.
  • Bananas – ripe bananas add both natural sweetness and moisture to these delectable muffins. Be sure to use ripe bananas, not green bananas.
  • Coconut milk – a surprise addition to these muffins, coconut milk helps add both moisture, healthy fats and moisture to these muffins. I recommend using full fat coconut milk for the best results. If you don’t have coconut milk you can use another type of milk including dairy milk, almond milk, cashew milk, oat milk etc.

Recipe variations:

  • To add even more texture and flavour feel free to add raisins or other nuts such as walnuts to this recipe.
  • Instead of honey you can use maple syrup to make these muffins.
  • If you don’t want to add the streusel topping you can omit it from the recipe.

How to make this recipe:

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Now add all the ingredients for the muffins (except for the pecans) into the bowl of your standing mixer.

Step three:

Blend the ingredients until you have a smooth batter.

Step four:

Then stir in the pecan pieces by hand.

Step five:

Now line a muffin tray with parchment paper muffin cups and transfer the batter to the muffin cups.

Step six:

In a separate bowl, combine the ingredients for the streusel topping.

Step seven:

Then sprinkle a bit of the pecan streusel onto the top of each muffin.

Step eight:

Bake the muffins for 30-35 minutes, until the tops are browned and a toothpick inserted into a muffin comes out clean. Let the muffins cool, then enjoy!

Step by step directions for making banana pecan muffins with a pecan streusel topping.

Chef’s tips:

  • Use room temperature eggs for best results.
  • Feel free to double or triple this recipe.

How to store:

  • Store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
  • These muffins freeze really well for up to 3 months.
A banana pecan muffin with pecan streusel topping on a baking rack.

Frequently asked questions:

Are these muffins vegan?

No this is not a vegan banana pecan muffin recipe because it contains eggs. I have not tested an egg free version of this recipe and don’t recommend trying to use any egg replacements.

How many calories are in a banana pecan muffin?

How many calories in a muffin will depend on the exact recipe and the serving size, but this muffin recipe has approximately 378 calories per muffin, if you add the streusel topping.

Can I use cassava flour instead of tapioca flour?

Absolutely not! These flours are very different and the muffins won’t turn out if you use cassava flour.

Do you have a replacement for the coconut flour?

I do not.

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Banana Pecan Muffins

These banana pecan muffins are such an easy, healthy breakfast. Light and fluffy you'd never guess these muffins are gluten free and dairy free.
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Calories: 378kcal
Author: Dr. Erin Carter

Ingredients

Muffin Ingredients

Pecan Streusel Ingredients

Instructions

  • Preheat your oven to 350F.
  • Add all the ingredients for the muffins (except for the pecans) into your standing mixer.
  • Blend until well until you have a smoother batter.
  • Stir in the chopped pecans by hand.
  • Line a muffin tray with parchment paper muffin cups.
  • Spoon the batter into the muffin cups so that they are heaping.
  • In a bowl, combine the ingredients for the streusel topping.
  • Transfer a bit of the streusel onto the top of each muffin.
  • Place the tray in the oven and bake for 30-35 minutes, until the tops are browned and a toothpick inserted into a muffin comes out clean.
  • Remove from the oven and let the muffins cool, then enjoy!

Notes

  1. This recipe yields 12 muffins. 
  2. Store these muffins in the fridge in an air tight container for up to 7 days. 
  3. These muffins freeze really well. 
  4. If you don’t want to add the streusel topping you can omit it from the recipe.
  5. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

Nutrition

Calories: 378kcal | Carbohydrates: 27g | Protein: 8g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 166mg | Potassium: 161mg | Fiber: 5g | Sugar: 13g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
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Reader Interactions

Comments

  1. Paleo Castle

    Great that you are working with local companies – and the Drizzle Honey looks stunning, I would love to have some of that! The muffins look amazing, I have never tried them with pecans but it sounds delish.

    Reply

  3. Renee @Raising Generation Nourished

    That Drizzle honey looks divine! We have a local farmer we get our raw honey from and I just love how unprocessed honey is so creamy and dreamy! These are great muffins for one the go breakfast for my little ones at home! Thank you!

    Reply

  5. Michele Spring

    That looks like the creamiest honey I’ve ever seen! Might have to come to Calgary to get some, haha! And those muffins… I love muffins so I think these will be on the menu next week for sure!

    Reply

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