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By Lori J


- 1 cup all-purpose flour
- 1 cup pecan meal (or finely ground pecans)
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 very ripe medium bananas, mashed
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- cup canola oil
- 2 tablespoons coarsely chopped, toasted pecans
- Sugar for sanding


Step 1: Preheat oven to 350° F. Prepare muffin pan by lining with baking cups or lightly greasing and flouring.

Step 2: In a medium bowl, whisk together flour, pecan meal, baking powder, sea salt, nutmeg and cinnamon.

Step 3: In a large bowl, whisk together the bananas, brown sugar, vanilla, almond milk and canola oil. If you're tempted to eat the bananas in all their pudding-y goodness, abstain.

Step 4: You have muffins to make. Mix the dry ingredients into the wet and combine. Spoon batter into baking cups until ¾ full. Top with chopped pecans.

Step 5: Take a pinch of sugar and top the pecans with it. Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Step 6: Transfer muffins to rack to cool.

Step 7: Make sure they are cooled completely before transferring to an airtight container, where they will remain tasty for about two days.

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