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Home » Recipes » Vegan Dessert Recipes

Vegan Cinnamon and Banana Pecan Muffins

Published: Oct 28, 2022 by Toni · This post may contain affiliate links

292 shares

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!

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completed Vegan Cinnamon and Banana Pecan Muffins scattered on a white surface

Moist and Warming Vegan Spiced Banana Pecan Muffins

I love seasonal baking. During fall, I love enjoying vegan apple muffins and warming pumpkin muffins. Earlier this summer, I shared blueberry zucchini and chocolate chip banana muffins. But for a transitional summer-fall treat, it's the perfect time for vegan spiced banana pecan muffins!

Combining the flavors of banana nut bread, pecan pie, and a cinnamon roll in a much healthier, naturally sweetened breakfast muffin, these vegan banana nut muffins are sure to be a family favorite.

With the sweetness of the overripe bananas and the crunch of pecans, all laced with warming cinnamon (or pumpkin pie spice), these cinnamon pecan muffins are the perfect way to use overripe bananas this fall/winter.

Better yet, this vegan pecan pie muffins recipe requires just one bowl, 10 ingredients (and nothing hard to find), and just a few minutes of prep. Just mix the ingredients, pour it into a muffin pan, and bake.

While the results aren’t as fluffy and domed as dessert muffins, these cinnamon-spiced banana pecan muffins are slightly denser and heartier, making for an easy (and delicious) healthy breakfast muffin or lunchbox snack. They’re also perfect for the holidays, like a Christmas brunch.

Best of all, this recipe is fairly versatile. Swap out the cinnamon for pumpkin spice, use other nuts, make them gluten-free, enjoy them with extra add-ins —the sky is the limit. You can even make these vegan fall muffins ahead to store in your fridge or freezer, as needed!

The Ingredients

Just 10 simple, primarily pantry ingredients are all you require for this easy pecan pie muffins recipe.

ingredients for Vegan Cinnamon and Banana Pecan Muffins measured out against a white surface
  • Banana: Mashed banana not only naturally sweetens these vegan cinnamon muffins, but adds moisture and binds in place of egg. Alternatively, pumpkin puree or applesauce could work, but the flavors and color will vary (and you’ll likely need additional sugar).

Use overripe bananas with plenty of dark spots, for the best flavor and sweetness. If the banana isn’t ripe enough, it won’t be sweet enough, either.

  • Pecans: Use raw (or lightly toasted), unsalted, chopped pecans. Walnuts or hazelnuts would also work.
  • Vegan buttermilk: By combining any dairy-free milk and apple cider vinegar (I like soy milk, but cashew milk, oat milk, etc., also work), you can create an easy buttermilk substitute.
  • Dairy-free butter: Use your favorite vegan butter. I love Miyoko’s or Earth Balance.
  • Flour: All-purpose flour works fine, but you could also use that alongside whole wheat flour or spelt flour (I usually use a 50/50 blend).
  • Vanilla extract: Use natural vanilla to avoid an artificial aftertaste.
  • Leavening agents: You’ll need a combination of baking powder and baking soda to provide lift and texture to the vegan banana nut muffins.
  • Cinnamon: Cinnamon is my go-to simple option for these vegan banana nut muffins. However, for more flavor, ramp up the spices with pumpkin pie spice or chai spice.

Optional Add-ins or Variations

Adapt this pecan muffin recipe to the season, your dietary needs, and what you have available with little effort.

  • Sugar: By relying on just the mashed banana, the sweetness in these vegan banana nut muffins is very subtle. To boost it further, I recommend adding a small amount of demerara or brown sugar (about ¼-⅓ cup), though a sugar alternative like erythritol would also work.

The addition of sugar will not only add flavor but can help to provide additional moisture and lift in these vegan banana nut muffins. However, I haven’t tested adding different amounts of sugar, so I can’t guarantee how it may affect the muffins overall.

  • Salt: If you add sugar, a tiny pinch of salt will help to balance it while enhancing the overall flavor of the vegan banana nut muffins.
  • Cinnamon sugar crust: Add sweetness and crunch to the pecan pie muffins by sprinkling them with a coarse cinnamon sugar mixture before baking.
  • Nutmeg: Use a 3:1 ratio of cinnamon to nutmeg for added warmth.
  • Other spices: I.e., ground cloves, ginger, and/or cardamom to enhance the spice.
  • Vegan chocolate: I use dairy-free semi-sweet chocolate chips or chunks. Add ¼-½ cup.
  • Shredded coconut: To sprinkle over the top before baking.
  • Apple: Finely chopped apple (or pear) works very well with cinnamon and pecans to make delicious apple pecan muffins. Add about ½ cup of the finely chopped fruit.
  • Cranberries: Add a handful of dried cranberries to the batter for Fall/Thanksgiving cranberry pecan muffins.
  • Orange: Double up on the cranberries with the zest of one orange for moreish cranberry orange pecan muffins.
  • Maple pecan muffins: While you could add a small amount of maple to the batter, I prefer to make a maple glaze, combining maple syrup (2-3 tbsp), confectioners’ sugar, a tiny amount of plant-based milk, and a pinch of salt, until you reach a drizzle consistency.
  • Streusel topping: Make a simple cinnamon streusel topping (like the one I use for this Easy Peach Crisp) to sprinkle over the cinnamon pecan muffins before baking.
  • Coffee: To make a spiced latte muffin recipe, add 1-2 teaspoons of espresso (or Instant Coffee) to the batter.

How to Make Cinnamon Spice Banana Pecan Muffins?

Did you know that to prepare these banana pecan muffins all you need is to follow a handful of super simple steps?!

  • 1) First, preheat the oven to 350F/175C and line a muffin tin with paper or silicone liners. Then, in a small bowl, combine the vegan milk and vinegar, and set it aside for 5 minutes.
process of adding milk and vinegar to glass bowl
  • 2) Meanwhile, combine all the dry ingredients (flour, baking powder, baking soda, and cinnamon) in a medium mixing bowl.

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process of adding flour to bowl
process of adding leavening agents to bowl of flour
process of mixing flour and leavening agent ingredients in bowl
  • 3) Add all the wet ingredients to the bowl (vegan butter, mashed banana, vanilla, and the vegan buttermilk mixture). Stir until well combined.
process of adding butter to bowl
process of adding mashed bananas to bowl
process of adding vanilla to bowl
process of adding milk and vinegar ingredients to bowl
process of mixing ingredients together in bowl
process of mixing ingredients together in bowl

Be careful not to overwork the batter, though. So don’t be too vigorous or overstir - a few tiny lumps are fine.

  • 4) Gently stir in the chopped pecans and then divide the mixture between the muffin tray, filling each cup ¾ full.
process of adding pecans to flour mixture
process of mixing pecans in flour mixture
process shot of adding muffin batter to muffin tin
process shot of adding muffin batter to muffin tin
  • 5) Bake the banana and pecan muffins for 25 minutes or until they are golden brown and fluffy, and a toothpick inserted into the center of one comes out clean.

Remove the vegan pecan muffins from the oven and allow them to cool for 15 minutes in the pan before transferring them to a cooling rack. Enjoy warm, or leave to cool entirely!

FAQs

Can I make vegan gluten-free pecan muffins?

Use an all-purpose gluten-free blend, like King Arthur’s or Bob’s Red Mill. I don’t recommend single flours, like almond flour or coconut flour, without further changes.

Can I change the size of the muffins?

You could use a jumbo-sized or mini muffin tin and adjust the baking time accordingly (use a toothpick to check for done-ness). Remember, the amount you can make will differ based on the pan size.

Why don’t my cinnamon pecan muffins have a dome?

That’s normal for this recipe. It should rise a little but won’t have the typical domed shape like breakfast muffins.

Could I turn this into a pecan bread loaf?

Though I haven’t tried, that should work fine, yes. Increase the baking time as needed.

How do I ripen bananas quickly?

It depends on how much time you have. To speed up ripening, you can pop them in a paper bag with ethylene-producing fruits like an apple. This will take 2-3 days.

Alternatively, if you need them NOW, bake the whole bananas in the oven at 400F/205C until the entire peel blackens (this should only take 5-7 minutes in the oven). Leave them until cool enough to handle, then slice down the side of the banana and scoop out the flesh.

Could I substitute the vegan butter?

You could use coconut oil, canola oil, or vegetable oil. If you want to use less oil, I recommend swapping just a portion of it with applesauce.

Top Recipe Tips and 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.
  • Adjust the texture: Chop the nuts into itty-bitty pieces or leave them chunkier based on the texture you want in these vegan banana nut muffins.
  • For more flavor: Toast the nuts in a pan until aromatic and lightly browned.
  • Spray the muffin liners: This will help them peel away easily, without sticking.
completed Vegan Cinnamon and Banana Pecan Muffins scattered on a white surface

Serving Recommendations

These cinnamon pecan muffins make for a great grab-and-go snack. However, if you’re at home, why not try one with:

  • Vegan butter
  • Pecan or walnut butter
  • Vegan chocolate spread
  • Pumpkin butter or apple butter
  • A dollop of vegan yogurt
  • Drizzle over some caramel sauce
  • A scoop of vegan vanilla ice cream (best with a warm muffin)
  • Cup of tea or coffee, for breakfast

How to Make Ahead and Store?

Make ahead: Store the prepared muffin batter (minus the baking powder and baking soda) covered in the fridge for up to 2 days before baking. Remove it from the fridge 30 minutes in advance and add the leavening agents just before baking.

Store: Either cover the vegan spice muffins loosely at room temperature for 2-3 days or store them in an airtight container lined with paper towel in the fridge for up to 5 days.

Freeze: Either spread them on a tray (not touching) or wrap them individually in plastic wrap to freeze. If doing the former, once solid, transfer them to a freezer-safe bag and store for up to 2 months. Thaw them in the fridge overnight, on the counter for a few hours, or defrost and warm them in a toaster oven or microwave.

More Vegan Bakes

  • Soft gluten-free pumpkin cookies
  • Easy vegan pumpkin pancakes
  • Healthy apple pie baked apples
  • Vegan peanut butter and jelly cookies
  • Raisin oatmeal cookies
  • Peanut butter jam blondies

If you try this easy cinnamon and banana pecan muffins recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla

completed Vegan Cinnamon and Banana Pecan Muffins scattered on a white surface

Vegan Cinnamon and Banana Pecan Muffins

Toni
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!
5 from 93 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 9 muffins
Calories 210 kcal

Equipment

  • measuring cups
  • measuring spoons
  • 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: 210kcalCarbohydrates: 14gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 2gSodium: 256mgPotassium: 104mgFiber: 1gSugar: 2gVitamin A: 86IUVitamin C: 2mgCalcium: 62mgIron: 1mg
Did you make this recipe?Mention @foodsharingvegan on Instagram!

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Reader Interactions

Comments

    5 from 93 votes (81 ratings without comment)

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    Recipe Rating




  1. Andrea says

    October 28, 2022 at 1:35 am

    5 stars
    these pecan muffins turned out so good! so flavorful!

    Reply
  2. Tavo says

    October 30, 2022 at 10:12 am

    5 stars
    These pecan muffins came out great! The perfect fall season treat! I need to make another batch!

    Reply
    • Andrea says

      November 06, 2022 at 2:19 am

      Yesss! The combo of pecans, banana, and cinnamon bring such an amazing flavor mix to the equation!

      Reply
  3. Holly says

    October 30, 2022 at 12:58 pm

    5 stars
    Two thumbs up from my picky eaters! These muffins are great for morning or afternoon snack!

    Reply
    • Andrea says

      November 06, 2022 at 2:20 am

      Love that so much! So glad the kiddos enjoyed these yummy muffins 🙂

      Reply
  4. Rachel says

    October 31, 2022 at 7:37 pm

    5 stars
    Made these muffins for breakfast and they're so good I'm probably going to have another for a snack! Yum!

    Reply
    • Andrea says

      November 06, 2022 at 2:21 am

      Can't go wrong with snacking on these tasty muffins!

      Reply
  5. Erin says

    November 01, 2022 at 1:34 pm

    5 stars
    These smell so good and taste even better! Love that they are so easy to make.

    Reply
    • Andrea says

      November 06, 2022 at 2:23 am

      The smell of them baking is just -- incredible! So glad you enjoyed them!

      Reply
  6. Gina H. says

    November 01, 2022 at 4:30 pm

    5 stars
    The best muffins! You can't go wrong with a batch of these sweet cinnamon and banana muffins. The pecans add just that little bit of extra deliciousness.

    Reply
    • Andrea says

      November 06, 2022 at 2:24 am

      Agreed! So much goodness in every bite!

      Reply
  7. Beatriz says

    November 03, 2022 at 4:20 pm

    5 stars
    Banana, cinnamon and pecans? The best combo ever!

    Reply
    • Andrea says

      November 06, 2022 at 2:30 am

      Yessss! Such a fun and delicious fall combo!

      Reply
  8. Juliette says

    November 22, 2022 at 10:38 am

    5 stars
    These were deliciously moist, naturally sweet and really fun to make. I love using banana in these too.

    Reply
    • Andrea says

      November 24, 2022 at 3:32 am

      So glad you enjoyed them!

      Reply
  9. May says

    November 22, 2022 at 12:05 pm

    5 stars
    Just yummy! It was very to make and so flavourful, fluffy too. Great recipe!

    Reply
    • Andrea says

      November 24, 2022 at 3:32 am

      Gotta love the fluffy muffins!

      Reply
  10. Holly says

    November 22, 2022 at 1:36 pm

    5 stars
    These muffins came out perfect! I used a pumpkin spice blend and they tasted like fall which is exactly what I was going for!

    Reply
    • Andrea says

      November 24, 2022 at 3:32 am

      Love that nice fall flavor!

      Reply
  11. Janaye says

    November 30, 2022 at 1:38 am

    5 stars
    I think the aromas from this muffin must be so amazing and of course delicious

    Reply
  12. Jayme says

    December 30, 2022 at 2:39 am

    Can these be made with Oat flour?

    Reply
    • Andrea says

      January 09, 2023 at 2:46 am

      We at PBOAB haven't tried oat flour yet so can't guarantee the results. But please let us know how it turns out if you do!

      Reply
  13. Jenn says

    January 26, 2023 at 12:32 am

    Absolutely delicious. Thank you for the recipe!

    Reply
    • Andrea says

      January 26, 2023 at 4:43 am

      So glad you enjoyed it! These muffins are a favorite of mine!

      Reply
  14. Deb says

    October 02, 2023 at 3:52 pm

    5 stars
    Loved these! Thanks for sharing!

    Reply
    • Andrea says

      October 15, 2023 at 7:06 pm

      So glad you enjoyed them!

      Reply

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