Maple Pecan Banana Muffins


Maple & Pecan is hands down one of my favourite flavour combinations – whether it be in pastries, pies or muffins (!!), the sweet, nutty flavour is always a winner in my eyes. 

I wanted to recreate this flavour in snack form, and banana muffins seemed liked the perfect prototype to tweak infuse with maple gooey goodness. 

This delicious recipe is:

  • Vegan
  • Dairy-Free
  • Refined Sugar-Free
  • Coconut Oil Free 

+ Can be made gluten free at discretion of flour choice


Makes 10 Muffins

  • 1 cup mashed banana (3 small-medium bananas)
  • 1 3/4 cups wholemeal flour (Or use a mixture – I use a blend of rice, almond, self-raising and wholemeal – just to be extra 😉 )
  • 2 Chia eggs (dissolve 2 teaspoons of chia seeds in 6 teaspoons of water/ until submerged, leave in the fridge for 10-15 minutes until the mixture thickens/becomes a gel)
  • 1 cup of pecans, roasted
  • 1/2 maple syrup + 3 teaspoons for candying nuts
  • 1 teaspoon cinammon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract/essence
  • 1/4 oats, rolled
  • 1 teaspoon baking soda
  • 1/4 cup milk of choice (I use soy!)
  • 1/3 cup oil such as sunflower, rice or flax
  • 4 tablespoons cup coconut sugar
  • 1/4 cup water


Preheat the oven to 170 degrees celcius.

Combine oil, maple syrup and chia eggs into a large bowl, mixing well. Mash and add the banana. Add in salt, cinnamon, baking soda and vanilla.

Stir in flour, ensuring it is evenly mixed through. Add in milk and if the mixture is too dry, add teaspoons of water until the mixture is a thick and wet batter. 

Leave to stand.

With the additional maple syrup, coconut sugar and water mix together and pour over the pecans on a lined oven tray. I chose to keep some whole (to eat and for garnish) and to chop some finely to bake on top of the muffins. Bake on the tray for 10-15, or until golden but not burnt – keep an eye on them!

Once the nuts have been candied, place the batter evenly into a non-stick or greased muffin tray. Top with chopped candied nuts and bake for ~20 minutes, or until golden and a skewer comes out clean.

Decorate with more cinnamon, banana or candied nuts.

Store in an air tight container and eat within 4 days.


Header Image sourced via Tumblr. All body images property of Maddie Mason @ The Love Club.


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