Vegan Banana Pecan Muffins
Just because you choose not to eat gluten or animal products does not mean you can not enjoy delicious freshly baked muffins! These banana pecan mini muffins, are gluten free thanks to the Bob’s Red Mill all purpose gluten free baking flour I used (which you can get at Fresh and Natural Foods), and vegan, because they are made without eggs but still light and fluffy. Don’t worry though you can not tell that they are not traditional muffins because they are just as delicious! These make the perfect Saturday morning treat!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees and position rack in center of oven. Put out 12 muffin tin liners. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well.
- Whisk banana, vanilla extract, almond butter and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly then fold in the pecans quickly.
- Transfer batter to prepared muffin tins, sprinkle with coconut sugar and bake until tester inserted into center comes out clean, about 20 minutes.
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