Vegan Cinnamon and Banana Pecan Muffins
With a combination of banana, pecans, cinnamon, and no added sugar, these spiced vegan banana pecan muffins are tender, moist, lightly spiced, and perfect for a fall or winter healthy breakfast or snack!
Servings: 9 muffins
Calories: 210kcal
Equipment
- muffin tin
Ingredients
- ¾ cup of soymilk
- 1 tablespoon of apple cider vinegar
- 1 cup of flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of pumpkin spice or cinnamon
- ½ cup of vegan butter (1 stick)
- ½ of a ripe banana mashed
- 1 teaspoon of vanilla
- ¾ cup of pecans chopped
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper or silicone lines.
- In a small bowl, combine the plant-based milk and vinegar. Set aside for 5 minutes.
- Mix the flour, baking powder, baking soda, and pumpkin spice or cinnamon. Add in the vegan butter, mashed banana, vanilla, and plant-based milk and vinegar mixture and stir until well-combined. Stir in the pecans.
- Fill each muffin cup ¾ of the way and bake for 25 minutes, until you can stick a toothpick in the middle and it comes out clean.
Notes
- Measure flour accurately: Fluff up the flour in its bag, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level off the top. This way, you won’t accidentally add too much.
- A few lumps in the batter are fine: It’s important not to over-mix the gluten in the muffin batter. Otherwise, you can end up with overly dense and even rubbery muffins.
- Spice to taste: Increase or decrease the amount of cinnamon (or pumpkin spice) as desired. If you end up not adding enough, sprinkle some over the muffins when serving for lovely spice muffins.
Nutrition
Calories: 210kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 256mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg