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!
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.