Pecan & Banana Muffins


These Banana pecan muffins are perfectly moist and packed with banana flavour. The chopped pecan pieces give a great nutty crunch and compliment the banana flavour perfectly. The result is a naturally sweet, and gorgeously moist muffin that will keep fresh for days.

Prep Time: 10 minutes / Cook Time: 26 minutes

INGREDIENTS (12 Muffins)

  • 150g wholemeal spelt flour
  • 50g pecans chopped
  • 1tsp baking soda
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 2 tbsp coconut oil
  • 50g coconut sugar
  • 1 tsp vanilla essence
  • 50ml non-dairy milk of your choice
  • 20g vegan chocolate chunks
  • 2 large ripe bananas
  • Extra pecans for topping


  1. Preheat your oven to 170°C. Add paper cases to a muffin tray.
  2. In a large bowl mix together the dry ingredients.
  3. In a medium bowl mix together mashed banana with the wet ingredients.
  4. Combine the wet and dry ingredients and mix well.
  5. Divide the mix evenly among the 12 paper cases, and finish with a sprinkling on the chopped pecan nuts.
  6. Bake for 20-25 minutes until the muffins have risen and are golden brown on the edges. A knife inserted into the centre of a muffin comes out clean.
  7. Leave them to cool for at least 10 minutes.

Pecan & Banana Muffins