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.
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, refined sugar 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.
Taste and texture:
These muffins are soft, fluffy, moist and have the perfect crumbly streusel topping. The pecans add a nice bit of crunchy texture while the muffins themselves are sweet, but not too sweet. The ripe bananas add moisture and natural sweetness, but don't worry, these muffins don't actually taste like bananas.
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.
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!
Chef's tips:
- Use room temperature eggs for best results.
- Feel free to double or triple this recipe.
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 serve:
These muffins are delicious served warm or cold. You can serve them as is, or top them with a little nut butter or jam to give them even more flavour.
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 in an airtight bag or container.
Frequently asked questions:
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 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.
Absolutely not! These flours are very different and the muffins won't turn out if you use cassava 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!
Recipe
Banana Pecan Muffins
Equipment
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
- This recipe yields 12 muffins.Â
- Store these muffins in the fridge in an air tight container for up to 7 days.Â
- These muffins freeze really well.Â
- If you don't want to add the streusel topping you can omit it from the recipe.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.Â
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.
Erin Carter
It's been so fun starting to work with local brands! Such a great way to meet amazing and talented people
Marie
Is there a substitute for tapioca flour that can be used?
Erin Carter
Hey Marie. I have not tested this recipe with any other flours so I don't know. Sorry!
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!
Erin Carter
Isn't the taste difference so amazing?? Local, unpasteurized honey is honestly the best
cristina
Drizzle honey looks so delicious.... and these muffins have me drooling!
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!
Erin Carter
The honey is honestly amazing!
Emily @ Recipes to Nourish
So yummy! I love muffins! Your recipe is such a nice flavor combo. I bet they're delicious with that beautiful honey!
Katja
YUM! And I love that you support local food!! That honey looks so good!!
Erin Carter
Thanks Katja! Definitely trying to support more and more local people 🙂
stacey crawford
These banana pecan muffins look tasty and that drizzle honey is the perfect compliment to the muffins.
ChihYu
Banana and Pecan muffins ! This sound heavenly ! Thanks for sharing this wonderful recipe !
Becky Winkler (A Calculated Whisk)
Who could say no to banana, pecans, and honey all in one muffin?? Sounds delicious.
Rachel Ball
Drizzle's logo/typeface is adorable. Love that upside-down "i". 🙂
Erin Carter
I know isn't that jar the best? Such pretty honey 🙂
Jessica DeMay
That honey sounds amazing! These muffins look delicious and great for breakfast!
Erin Carter
The honey is amazing! I wish it lasted me longer... way too addicting
Hannah Healy
These look absolutely delicious!
Erin Carter
Thank you Hannah!
Carrie Forrest
I think these should be my new breakfast treat!
Kari Peters
What a perfect treat for a weekend breakfast!
Erin Carter
Totally agree!
Amy
Always looking for yummy grain-free muffin recipes! Love this, Erin!
Erin Carter
Thank you Amy!!
Erin Carter
Thanks so much Irena!
Elizabeth
These muffins were absolutely delicious and so easy to make!
Erin Carter
Oh I'm so glad you liked them!
Elizabeth Lamarche
These muffins are so delicious and easy to make as well!
Erin Carter
yay I'm so glad you love them!