• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Sharing Vegan logo
  • Home
  • About
  • Cookbooks
  • Podcast
  • Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • About
  • Cookbooks
  • Podcast
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Cookbooks
    • Podcast
    • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Vegan Cinnamon and Banana Pecan Muffins

    Oct 28, 2022 · 24 Comments

    113 shares
    • Facebook
    Jump to Recipe Print Recipe

    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!

    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.
    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

    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 91 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 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
    Keyword banana muffins, dairy free, dairy free muffins, easy recipes, egg free, eggless, fall recipes, muffins, one pan, pecan muffins, vegan, vegan breakfast, vegan desserts, vegan snack, vegetarian
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    More Dessert

    • Easy Vegan Rice Krispie Treats
    • Dairy-Free Peppermint Hot Chocolate
    • Peanut Butter Balls with Rice Krispies
    • Easy Vegan Chocolate Peanut Butter Pie

    Reader Interactions

    Comments

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Toni. Welcome to Food Sharing Vegan. Here you'll find comforting, delicious, vegan recipes to share with friends and family.

    Fall Favorites

    • The Best Cauliflower Stuffing
    • Instant Pot Apple Cider
    • Air Fryer Butternut Squash [Cubes + Halves]
    • Vegan Candied Yams with Marshmallows

    Breakfast Recipes

    • Vegan Avocado Toast
    • Easy Vegan Pumpkin Muffins
    • Easy Vegan Pumpkin Pancakes
    • Easy Strawberry Smoothie Bowl

    Footer

    As Featured On

    Terms

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    About

    • About
    • Contact
    • Cookbook
    • Podcast

    ↑ back to top

    • facebook
    • instagram
    • pinterest

    Copyright © 2022 Food Sharing Vegan