This isn’t pink or red or heart shaped recipe. Though, if you’re feeling sentimental and have marbles handy, you can make heart-shaped muffins like so. But this recipe is a good one to make for a Valentine’s Day breakfast. A moist and light banana muffin still slightly warm from the oven? Now that’s some pretty good love right there.
On the weekend, Cornelius was about to throw these growing-ever-more-fragrant spotty bananas into the freezer, when I told him to leave them out. Tomorrow, I said, I’ll make muffins. And because I don’t take baking proclamations lightly, the next morning I whipped up a batch to go with our dark, hot coffees. There’s no big surprises with the recipe or the flavour. Whole oats, all-purpose flour and whole wheat flour are all partners in adding bulk. I went with a half cup of brown sugar and loved the results – not too sweet, just right. But it’s the pecans that help to make these muffins a little bit nicer. Somehow, substituting walnuts wouldn’t be quite so special. And it goes without saying that these are great if you’ve got egg allergies, are vegan or just ran out of eggs. The texture is lovely and light, not dry. Perfect morning muffins.
So whip up a batch and say I love you.
elsewhere: Want a fun cookie that tastes amazing too? Bake up a batch of these colourful sugar saucers over at Poppytalk. Seriously, if I owned a bakery, these would become my signature cookie. Delicious!
vegan banana pecan oat muffins
1/2 c whole wheat flour
1/2 c all-purpose flour
1/2 c whole oats
1 t baking powder
1 t baking soda
1/2 t kosher salt
1/4 t freshly ground nutmeg
pinch of cinnamon
1/2 c brown sugar* (not packed)
1/2 c mild-flavoured oil (or vegan butter, melted)
3 ripe, brown bananas, mashed
1/4 c pecans, roughly chopped
Grease or line a 12-cup muffin tray. Preheat oven to 375F.
In a medium bowl, whisk together the flours, oats, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
In a large bowl, mix the sugar and oil together until blended. Stir in the mashed bananas and then slowly combine the flour/oat mixture along with the pecans, making sure not to overmix the batter.
Spoon batter into prepared muffin cups and bake for 15-20 minutes. Let cool on a wire rack. Makes 12 muffins.
* If you can’t find vegan brown sugar, make your own by mixing 1/2 c vegan white sugar with 1 T molasses
Yes. I LOVE YOU!
Could I melt coconut oil and use that for the oil?
Yes to muffins, always and forever. These sound like a lovely breakfast treat!
I’m long overdue for muffin-making. These look great! I shared this recipe with my vegan s-i-l. She often makes banana muffins so I thought she could use another recipe for her kids.
I also had a peek at the rainbow sprinkle cookies over at Poppytalk and I will be making those one day. They are so cheery and fun!
As an aside, I find it challenging to leave comments on Poppytalk. They don’t seem to get posted for some reason.
Good (and good FOR you) breakfast treats are hard to come by! These muffins look splendid.
Melanie, yes, you definitely can!! Enjoy.
Thanks for spreading the love, Joanne. I’ll mention your comment concerns to Jan, weird!
Joanne, thanks, they’re tasty & well loved 🙂
good old pecans! such a nice, rich nut (that sounds funny)… they look and sound great, jeannette! i feel inspired! ^__^
I’m having a muffin renaissance myself this winter. They’re perfect! These look really, really yummy– love the combination of bananas & pecans…
These muffins definitely say LOVE! They look delicious 🙂
Thanks Lyndsay 🙂
What is it about muffins, Sara – they seem to be calling my name!
I agree, Sues, thanks.
I just made these late at night to give to a friend tomorrow morning, and I’m already regretting my timing because they are AMAZING! How am I supposed to spend a whole night resisting the temptation to eat them all?!?! And as a special bonus, my house also smells amazing.
Aw, so great to hear, matchsticks!! Save at least a couple for your friend!
Being originally from Georgia, USA, I love pecans. My grandmom used to go out and gather them from her brother’s yard to make pecan pie. Dee-lish.
That said, I have never fully embraced the moist meets chunk texture when it comes to nuts in breads/cakes/muffins! 🙁
So to keep that lovely nutty flavor without the ouch, I ground up the pecans in my coffee grinder. And…truth be told…lazy me…there were maybe still some lingering coffee grinds leftover from the morning brew…but just a few.
So along with a little bit of breakfast blend umph, the pinch of cinnamon accidentally pouring fourth in an ever-flowing-stream, and the lack of nutmeg remedied by a bit of ginger…these muffins were fabulous! I brought them into work today and got multiple high fives. Thanks!!
Cherylinaj, wow! I love stories like that – and I’d love a pecan tree in my own yard 🙂 Love it – so glad you enjoyed these.
This is the best banana muffin recipe I’ve ever made! I baked them recently at my grandparent’s house, and had to make do with “pantry ingredients” they already had on hand. So I skipped the pecans and used all-purpose flour but otherwise followed the recipe. I chose this recipe so that my vegan sister could eat them, and because it was the first recipe I came across that didn’t call for soy milk or other special vegan ingredients that we didn’t have on hand. These were so light, fluffy, moist, sweet, banana-y and easy to make! We’re thinking that maybe the eggs in traditional recipes are what make other banana muffins dry and tough. Hurray for vegan recipe creators!
I just made this and I love it! I used whole wheat only, coconut oil , 1/4 turbinado sugar and 1/4 honey instead of brown sugar, did not use pecans (allergies) and they turned out amazing!!! Thanks for sharing!
Becca, thanks so much for your happy comment! Glad you enjoyed them.
Sara, hooray! They are so good so I’m glad you loved them as much as I did 🙂
I made these twice and loved them both times. They’re buttery, light, and delicious. The second time I subbed yogurt in for some of the oil.
I love these muffins and make them all the time! But I was curious if I can use almond flour instead of the whole wheat.. I would still use the oats!
Phoenix, I think it should be okay. Almond flour does absorb a bit more liquid than regular flour so maybe cut back slightly on the oil. Let me know how it goes!