Vegan Banana Pecan Muffins (Bakery Style)

5 from 3 votes

These vegan banana pecan muffins are soft, fluffy, and topped with beautifully domed bakery style muffin tops. Made with ripe bananas, crunchy pecans, and whole wheat pastry flour, they're an easy egg free treat that everyone will love.

Prep Time15

Cook Time20

Cooling Time10

Total Time45

Method: Baking

Course: Muffins

Servings: 12 Muffins

Ingredients

Part 1:

2 and ½ cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Part 2:

⅓ cup avocado oil
½ cup white sugar
½ cup coconut palm sugar
1 cup almond milk
1 teaspoon apple cider vinegar
2 teaspoon vanilla extract
1 cup banana ripe, mashed about 2 medium banana
1 cup pecans divided
¼ to ½ cup water if needed

Instructions

Preheat the oven to 425°F. Line a 12 cup muffin pan with paper liners and lightly coat them with cooking spray.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the avocado oil, white sugar, coconut palm sugar, almond milk, apple cider vinegar, vanilla extract, and mashed banana.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in half of the chopped pecans. If the batter seems too thick, add water a little at a time until it reaches the desired consistency.
Divide the batter evenly among the prepared muffin cups and sprinkle the remaining chopped pecans over the tops.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before storing in an airtight container.

Notes

Adjust the batter if needed: Depending on the type and brand of whole wheat flour you use, you may need an extra ¼ to ½ cup of water to reach the right muffin batter consistency. Whole wheat flour tends to absorb more liquid than all purpose flour.

Adjust the sweetness: These muffins are mildly sweet. If you prefer a sweeter muffin, add an extra ¼ cup of sugar.

For bakery style muffin tops: Start baking the muffins at the higher temperature, then reduce the oven temperature without opening the oven door. This simple technique helps create beautifully domed muffin tops.

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