These vegan banana pecan muffins are soft, fluffy, and packed with sweet banana flavor and crunchy toasted pecans. Baked using a simple high-temperature start, they develop beautifully domed tops and a golden bakery-style finish, all without eggs or dairy.
Tim Hortons' banana pecan muffins have always been a family favorite, and I wanted to recreate those tall, bakery-style muffins at home. I already have a vegan banana walnut muffin recipe on the blog, along with several other banana recipes, but I was looking for a version with beautifully domed tops, a rich golden color, and crunchy pecans.
Jump to:
While researching bakery-style banana nut muffins, I came across a baking method that starts the muffins at a higher oven temperature before lowering it for the rest of the baking time. That simple change promised the tall rise I was after, so I decided to give it a try.
The original recipe used eggs, but I adapted it into a completely vegan version by using apple cider vinegar instead. The muffins turned out just as I'd hoped, soft and tender with plenty of banana flavor, crunchy pecans in every bite, and those tall bakery-style tops that first caught my attention.
If you have a few ripe bananas waiting to be used, this recipe is a great one to try. Looking for more ways to bake with bananas? Check out my collection of banana recipes.
Why You'll Love This Recipe
Bakery-style muffin tops: Starting the muffins at a higher oven temperature helps create beautifully tall, domed tops with a golden finish. It's a simple baking technique you can use with many other muffin recipes too.
Soft and fluffy texture: Apple cider vinegar helps create a light, fluffy crumb, while ripe bananas add moisture and chopped pecans provide a satisfying crunch.
Completely vegan: Made without eggs or dairy, these muffins are every bit as delicious as the classic bakery version.
Ingredients and Substitutions
Here's a quick look at the key ingredients you'll need to make these vegan banana pecan muffins. The complete list of ingredients, along with the exact measurements, is in the recipe card at the end of the post.
- Whole wheat pastry flour: This flour gives the muffins a soft, tender crumb while adding more whole grain goodness than all purpose flour. If you don't have whole wheat pastry flour, use an equal amount of whole wheat flour and all purpose flour instead.
- Ripe bananas: Choose bananas with plenty of brown spots for the best sweetness, flavor, and texture.
- Apple cider vinegar: This replaces the eggs in the original recipe. When combined with baking soda, it helps create light and fluffy muffins. White vinegar works just as well.
- Avocado oil: This keeps the muffins soft and tender. Feel free to use any neutral flavored oil you have on hand.
- Pecans: Chopped pecans add a rich, buttery crunch to every bite. Walnuts make an excellent substitute if you prefer or already have them in your pantry.
- Coconut palm sugar: This adds a subtle caramel flavor to the muffins. Brown sugar can be used instead.
Step-by-Step Instructions
Step 1: • Sift the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
Step 2: Add the avocado oil, white sugar, coconut palm sugar, almond milk, apple cider vinegar, vanilla extract, and mashed banana to a medium bowl.
Step 3: Whisk the wet ingredients until well combined.
Step 4: Pour the wet mixture into the bowl with the dry ingredients.
Step 5: Stir just until a thick muffin batter forms. Do not overmix.
Step 6: Fold half of the chopped pecans into the batter.
Step 7: Divide the batter evenly among the prepared muffin cups.
Step 8: Sprinkle the remaining chopped pecans over the top of each muffin.
Step 9: Place the muffin pan in the preheated oven.
Step 10: Bake as directed in the recipe card and continue baking until the muffins are done.
Recipe FAQs
All purpose flour can be used as a direct substitute for whole wheat pastry flour. If you prefer to use regular whole wheat flour, I recommend replacing only half of the whole wheat pastry flour with it and using all purpose flour for the remaining half. This helps keep the muffins soft while adding the extra fiber from whole wheat flour.
Yes, you can try using a gluten free baking flour that is designed as a measure for measure replacement for wheat flour. I haven't tested this recipe with a gluten free flour blend in this recipe, but I've had good results using one in several of my other muffin recipes.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week and warm them slightly before serving if you prefer.
Let the muffins cool completely, then place them in a freezer safe container or bag and freeze for up to 3 months. Thaw them at room temperature or warm them in the microwave for 20 to 30 seconds before enjoying.
More Vegan recipes you'll love:
If you tried this Vegan Banana Pecan Muffins (bakery Style) recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Vegan Banana Pecan Muffins (Bakery Style)
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.
My Notes
Nutrition
Amalija says
These were delicious! I did add the extra sugar, plus some coarse turbinado sugar on top, and it still could've used a pinch more sweetness for me. But the flavor and texture are wonderful!
Madhuram says
Thank you for the feedback, Amalija.
Maryann LeVine says
This recipe has come out perfectly each time I’ve tried it. They rise just like the picture shows, and they’re so moist. Thank you, Madhuram ❤️
Madhuram says
You're very welcome, Maryann.
Sowmya says
Came out perfect !!! Thanks for the easy recipe. My kids loved it
Madhuram says
You're very welcome Sowmya. That was very quick.