web analytics
logo
Food Advertising by

How to Bake the Best Vegan Banana Pecan Muffins


Maple Nut MuffinsThese were actually made by accident…I forgot to put the eggs in moving around so quickly in the kitchen. They turned out wonderfully, and then I realized my mistake…They turned out to be the Best Vegan muffins ever!
~ Kimberly Edwards 🙂

Type: Dessert
Serve With: Softened butter or a rum creamed cheese
Prep Time: 7 min
Cook Time: 23-28 min
Yield: 12 large muffins + 6 small muffins
Nutrition Facts: Vegan recipe

Ingredients:

Instructions:
1. Preheat oven to 325 degrees.

2. In a bowl, mash bananas, and combine other wet ingredients: * yogurt (optional – you may use soy milk or almond milk), vanilla, water, oil, apple sauce (& eggs if desired).

3. In a second bowl, sift flour, baking powder, baking soda and cinnamon. Add flax seeds, pecans (or other nuts) and brown sugar, and combine entire mixture.

4. Add the wet ingredients to the dry ingredient bowl and mix through until everything is just combined.

5. Put into muffin cups and bake on 325 for about 23 min (for small muffins) to about 28 min (for large muffins), or until golden brown and a toothpick comes out clean.

* Tip: Check if baked through with a toothpick by inserting into the middle of a muffin and ensuring that it comes out clean, not gooey.

6. Serve with softened butter or even a rum creamed cheese.

7. Enjoy!

* Tip: You can also make this into a loaf by baking on 350 degrees for 40-50 min.

To my pleasant discovery, these muffins worked out so well, even without eggs! Fabulous!

***

I hope you enjoyed this Dessert Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. I am so loving my new silicone muffin pans! They are completely non-stick and work fantastically! You will throw out every single metal muffin pan you have…Dishwasher safe too! Get one of your own:

KitchenAid® Silicone 12 Cup Muffin Pan w/Sled, Red KitchenAid® Silicone 12 Cup Muffin Pan w/Sled, Red

Non-stick silicone bakeware releases foods effortlessly and cleans-up quickly while providing even and thorough heating for perfect baking every time. FDA-approved, food-grade silicone is guaranteed oven-safe to 475 degrees F. Refrigerator, freezer, dishwasher, metal utensil and microwave safe.


$19.99


[tags]vegan recipe, vegetarian recipe, banana, pecan, pecans, nuts, banana bread, bread, muffins, loaf, banana pecan[/tags]

Similar Posts:

Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

Share This Post On

2 Comments

  1. Just an FYI, yogurt and eggs are not vegan.

    Post a Reply
    • Hi Teddi!

      For sure, they’re not – I have the eggs with an asterisk next to it for vegans, and forgot to put one next to the yogurt – but did mention in the instructions that you may use alternate ingredients (soy milk, almond milk).

      Thanks for clarifying!

      Kimberly 🙂

      Post a Reply

Trackbacks/Pingbacks

  1. September Food Holidays & Events | The 'How to Cook' Blog - Cooking with Kimberly - […] How to Bake the Best Vegan Banana Pecan Muffins […]
  2. November Food Holidays & Events | The 'How to Cook' Blog - Cooking with Kimberly - […] Vegan Banana Pecan Muffins […]

Submit a Comment

Your email address will not be published. Required fields are marked *