Vegan Banana Pecan Muffins (Bakery Style)

5 from 3 votes

Enjoy these bakery-style vegan banana pecan muffins—tall, golden-brown, and bursting with flavor. This eggless recipe uses apple cider vinegar as an egg substitute and incorporates whole wheat pastry flour for a wholesome touch. The secret to their impressive rise is starting with a higher baking temperature, then reducing it, resulting in muffins that are perfect for breakfast or a snack.

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

Substitutes:

whole wheat pastry flour = equal quantity of whole wheat flour and all-purpose flour
avocado oil = any oil of your choice
coconut palm sugar = brown sugar
apple cider vinegar = white vinegar
pecans = walnuts

Instructions

Preheat oven to 425F and line 12 muffin cups with paper liners. Grease it lightly with non-stick cooking spray.
In a large bowl, toss together the Part 1 dry ingredients, make a well and set aside.
In a medium bowl, whisk together Part 2 ingredients.
Incorporate the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently mix everything together and just as the batter starts to come together, fold in half cup of chopped pecans. At this point I felt that the batter was too thick and added water little by little to get the correct consistency. I added about ½ cup of water.
Scoop out about ⅓rd cup of batter for each muffin and divide the remaining batter amongst the 12 paper liners and top with the remaining ½ cup chopped pecans.
Bake at 425F for 5 mins and then reduce the heat to 375F, bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and place it on a cooling rack for at least 5-10 minutes. Then take the muffins out of the pan and let it cool completely on the wire rack before storing the muffins in an air-tight container.

Notes

Depending on the type of wheat flour you use, you will have to add about ¼ to ½ cup of water to get the correct consistency of the muffin batter. Whole wheat flour usually absorbs more water and that too varies according to the brand you use.
If you prefer sweeter muffins you will have to increase the quantity of sugar by another ¼ cup. We prefer mildly sweet muffins so this itself was perfect.

Nutrition