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    Home » Course » Breakfast

    Banana Pecan Muffins

    Published: Sep 10, 2022 · Modified: Sep 18, 2022 by Erin Carter · This post may contain affiliate links · 31 Comments

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    Banana pecan muffins with streusel topping on a baking rack.
    Banana pecan muffins with streusel topping on a baking rack.
    Banana pecan muffins with streusel topping on a baking rack.
    Banana pecan muffins with streusel topping on a baking rack.

    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.

    Other recipes you will love:

    • Healthy pumpkin chocolate muffins
    • Gluten free zucchini muffins with chocolate
    • Carrot cake banana bread
    • Healthy pumpkin cookies
    • No sugar banana bread

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    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

    • 2 1/2 cups almond flour
    • 1/2 cup tapioca flour
    • 1/4 cup coconut flour
    • 1 tablespoon ground organic cinnamon
    • 1 teaspoon aluminum-free baking soda
    • 1/4 teaspoon sea salt
    • 2 ripe bananas
    • 3 large eggs
    • 1/3 cup full fat coconut milk
    • 1/3 cup honey
    • 1/4 cup melted coconut oil
    • 1 cup chopped, raw pecans

    Pecan Streusel Ingredients

    • 1/2 cup pecan pieces
    • 2 tablespoon coconut sugar
    • 1 tablespoon melted coconut oil

    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
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Breakfast Recipes

    • Chocolate Orange Overnight Oats
    • Healthy Apple Bars
    • Vegan Donuts
    • Almond Flour Chocolate Coffee Banana Bread

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Paleo Castle

      February 20, 2017 at 6:01 pm

      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
      • Erin Carter

        February 20, 2017 at 6:30 pm

        It's been so fun starting to work with local brands! Such a great way to meet amazing and talented people

        Reply
    2. Marie

      February 20, 2017 at 6:08 pm

      Is there a substitute for tapioca flour that can be used?

      Reply
      • Erin Carter

        February 28, 2017 at 1:43 pm

        Hey Marie. I have not tested this recipe with any other flours so I don't know. Sorry!

        Reply
    3. Renee @Raising Generation Nourished

      February 20, 2017 at 7:19 pm

      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
      • Erin Carter

        February 28, 2017 at 1:43 pm

        Isn't the taste difference so amazing?? Local, unpasteurized honey is honestly the best

        Reply
    4. cristina

      February 22, 2017 at 4:54 pm

      Drizzle honey looks so delicious.... and these muffins have me drooling!

      Reply
    5. Michele Spring

      February 22, 2017 at 10:47 pm

      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
      • Erin Carter

        February 28, 2017 at 1:42 pm

        The honey is honestly amazing!

        Reply
    6. Emily @ Recipes to Nourish

      February 23, 2017 at 1:42 am

      So yummy! I love muffins! Your recipe is such a nice flavor combo. I bet they're delicious with that beautiful honey!

      Reply
    7. Katja

      February 23, 2017 at 4:10 am

      YUM! And I love that you support local food!! That honey looks so good!!

      Reply
      • Erin Carter

        February 28, 2017 at 1:42 pm

        Thanks Katja! Definitely trying to support more and more local people 🙂

        Reply
    8. stacey crawford

      February 25, 2017 at 4:30 am

      These banana pecan muffins look tasty and that drizzle honey is the perfect compliment to the muffins.

      Reply
    9. ChihYu

      February 25, 2017 at 2:05 pm

      Banana and Pecan muffins ! This sound heavenly ! Thanks for sharing this wonderful recipe !

      Reply
    10. Becky Winkler (A Calculated Whisk)

      February 25, 2017 at 7:18 pm

      Who could say no to banana, pecans, and honey all in one muffin?? Sounds delicious.

      Reply
    11. Rachel Ball

      February 25, 2017 at 8:20 pm

      Drizzle's logo/typeface is adorable. Love that upside-down "i". 🙂

      Reply
      • Erin Carter

        February 28, 2017 at 1:41 pm

        I know isn't that jar the best? Such pretty honey 🙂

        Reply
    12. Jessica DeMay

      February 26, 2017 at 5:48 pm

      That honey sounds amazing! These muffins look delicious and great for breakfast!

      Reply
      • Erin Carter

        February 28, 2017 at 1:41 pm

        The honey is amazing! I wish it lasted me longer... way too addicting

        Reply
    13. Hannah Healy

      February 26, 2017 at 10:10 pm

      These look absolutely delicious!

      Reply
      • Erin Carter

        February 28, 2017 at 1:41 pm

        Thank you Hannah!

        Reply
    14. Carrie Forrest

      February 26, 2017 at 10:13 pm

      I think these should be my new breakfast treat!

      Reply
    15. Kari Peters

      February 28, 2017 at 12:41 am

      What a perfect treat for a weekend breakfast!

      Reply
      • Erin Carter

        February 28, 2017 at 1:40 pm

        Totally agree!

        Reply
    16. Amy

      February 28, 2017 at 2:43 am

      Always looking for yummy grain-free muffin recipes! Love this, Erin!

      Reply
      • Erin Carter

        February 28, 2017 at 1:40 pm

        Thank you Amy!!

        Reply
    17. Erin Carter

      February 28, 2017 at 1:42 pm

      Thanks so much Irena!

      Reply
    18. Elizabeth

      September 11, 2019 at 10:12 am

      These muffins were absolutely delicious and so easy to make!5 stars

      Reply
      • Erin Carter

        October 05, 2019 at 3:03 pm

        Oh I'm so glad you liked them!

        Reply
    19. Elizabeth Lamarche

      October 26, 2019 at 10:30 pm

      These muffins are so delicious and easy to make as well!5 stars

      Reply
      • Erin Carter

        November 08, 2019 at 2:45 pm

        yay I'm so glad you love them!

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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