Recipe by So Delicious® Dairy Free
"These banana muffins with pecans and coconut are fantastic for breakfast, served alongside a lovely fruit assortment and coffee."
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unbleached all-purpose flour
extra virgin olive oil
ripe bananas, mashed
So Delicious® Dairy Free Original Coconut Milk
pure vanilla extract
whole pecans and/or pecan pieces
very moist. delicious
These were amazing!!!! I loved them so much and so did my fiance! I added some coconut and brown sugar on top and they made such a nice topping!
This muffin is FANTASTIC!!! I added 1/2 cup of dried cranberries to the mix. It really boosted the flavor! I will be making these again and again!
Very moist. My toddler loves them. Made a quarter batch in mini doughnut pan for kids. Also, left out the nuts because my son won't eat them, otherwise they'd be in there. Used soy milk and honey as substitutes, only because that's what I have on hand. Mini pans only took 10 minutes to bake golden.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Coconut Pecan Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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See how to make simple but delicious banana muffins.
The crumb topping makes these muffins extra yummy.
These muffins are a quick, easy treat for breakfast any day.