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    Home » Recipes » Breakfast

    Gluten-Free Banana Pecan Muffins

    Modified: Apr 3, 2025 • Published: Sep 10, 2022 by Dr. 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.

    These are the best gluten-free banana pecan muffins! These muffins are nice and moist and the pecan streusel topping makes them taste even better. These healthy muffins are easy to make and are the perfect breakfast or snack.

    A baking rack with banana pecan muffins with streusel topping on it.
    Table of Contents
    • Why you will love this recipe:
    • Ingredients and substitutions:
    • How to make (step-by-step):
    • Top tips:
    • Recipe variations and add ins:
    • How to store:
    • Frequently asked questions:
    • Other recipes you will love:
    • Recipe

    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.
    • This muffin recipe is easy to make and only requires a few minutes of hands on time.
    • These banana nut muffins are healthy, gluten-free, dairy-free, refined sugar free, and paleo, just like my healthy gluten-free chocolate chip zucchini muffins and paleo blueberry pancakes.
    • Because they are made with almond flour they are high in protein with 8 grams of protein per muffin.
    • These muffins store well and freeze really well so they are perfect for meal prep.

    If you love healthy baked goods you will also love my healthy carrot cake donuts and gluten-free chocolate chip banana bread.

    Ingredients and substitutions:

    • Almond flour - almond flour is one of my favourite gluten-free flours to bake with. Be sure to use almond flour and not almond meal. If you can't have almonds I recommend using cashew flour instead.
    • Tapioca flour - also known as tapioca starch. 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.
    • Eggs - these help add moisture to the muffins and help them rise when they bake. I do not recommend trying to make these muffins egg free.
    • Baking soda - to help them rise when they bake. Do not try swapping this for baking powder.
    • Bananas - ripe bananas add both natural sweetness and moisture to these moist muffins. Be sure to use ripe bananas, not green bananas.
    • Coconut milk - a surprise addition to these muffins, coconut milk helps add moisture and natural sweetness to these muffins. I recommend using full fat coconut milk for the best results.
    • Vanilla extract - to help enhance all the delicious flavours of these muffins.
    • Cinnamon - ground cinnamon is the perfect spice to give these muffins the most amazing fall flavour.
    • Coconut oil - to help add moisture and give the muffin tops the perfect texture!
    • Coconut sugar - this is to make the delectable streusel topping for these fall muffins.

    How to make (step-by-step):

    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.

    Top tips:

    • Use room temperature eggs for best results.
    • Do not try swapping the flours in these muffins - I can't guarantee that any replacements will work out.

    Recipe variations and add ins:

    • To add even more texture and flavour feel free to add raisins or other nuts such as walnuts to these muffins.
    • Instead of honey you can use maple syrup to sweeten these muffins.
    • If you don't want to add the streusel topping you can omit it from the 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 in a freezer safe bag or container.
    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.

    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!

    Recipe

    A batch of banana pecan muffins on a baking rack topped with a pecan streusel topping.

    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 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12
    Calories: 378kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer
    • Muffin pan
    • Parchment paper muffin cups

    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 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 airtight container for up to 7 days. 
    3. If you don't want to add the streusel topping you can omit it from the recipe.
    4. 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!

    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. 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
    2. 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
    3. Erin Carter

      February 28, 2017 at 1:42 pm

      Thanks so much Irena!

      Reply
    4. 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
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