Monday, October 17, 2011

Vegan Banana Coconut Pecan Muffins

It's been a baking kind of weekend. Honey picked up our CSA on Saturday and in it? Two of the most adorable pie pumpkins I have seen at least since last pumpkin season. I'm working on some special ideas for those pumpkins.

Although it's sad to see summer gone; especially since summer was here for about nine minutes, there is something so lovely about these crisp, sunny fall days. Bright blue sky and all.

It makes me want to bake. And think about the delicious holidays that are coming up. And then be glad that the clothes are bulkier. To mask any potential 'changes' as a result of those delicious holiday foods.

So here is a little something for you because I love these muffins. I have made them before. Multiple times. Each time they turn out as delicious as I remember them being. That's why they are worth another post.

They are great for breakfast, an after school snack or even dessert. The coconut and pecans make for some great texture and the banana gives them just the right amount of 'squish'.

Yield: 19 muffins

2 cups unbleached all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raw sugar
1/3 cup extra virgin olive oil
4 ripe bananas mashed
1/4 cup So Delicious coconut milk
1 teaspoon pure vanilla extract
1 cup whole pecans and/or pecan pieces
1/2 cup coconut flakes

Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also lightly spray the pan if you don't have liners.

In a small bowl, combine flour, baking soda and salt. Stir and set aside.

In a larger bowl, mix sugar and oil together then add mashed bananas. Note: I didn't want to dirty another bowl so I peeled each banana and squished them individually with my clean hands right into the bowl. This 'technique' makes for a chunkier banana consistency, which I like for a breakfast muffin. If you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture.

To your wet mix also add So Delicious coconut milk and vanilla, stirring until everything is thoroughly combined.

Add flour mixture to to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick.

Spoon batter into muffin tins about 3/4 full.

Bake for 20-25 minutes until muffins are golden brown on top.

These are fantastic for breakfast, served alongside a lovely fruit assortment and coffee.

They would also be an impressive addition to brunch or a playdate.

Or, if you want to get really wild, serve them for dessert alongside some So Delicious coconut vanilla ice cream. I love having muffins and ice cream for dessert.



  1. You had me at banana and coconut, but then you added the pecans and put me over the edge! That looks so delicious! I can't wait to make them!

  2. Gail... Thank you! I'm so glad you like them. Let me know how they turn out for you! :)



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