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
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!
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.
Made it exactly as the recipe called for, with the exception of the coconut milk which I didn't have on hand. Substituted skim milk and it was fine. Very moist, not very sweet, lovely bit of crunch from the pecans and nice texture from the coconut.
My family loves these, they are like excellent little banana breads in their own muffin paper lol. Next time I am going to try substituting coconut sugar 1:1. Definitely a favourite now. We don't mind seeing bananas get old now, and I keep a package of pecans and some coconut handy to whip up a batch any time.
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!
I do have Almond milk, so I am going to try that. I also have discovered that mashing bananas with my hand held mixer with the dough hooks makes it much easier than between two pieces of wax paper. You can have it smoother or chunkier...to suit your taste.
Delicious, most muffins. I used Red Mill unsweetened coconut flakes. They did get stuck in the muffin papers though and fell apart. My tip is to spray them with cooking spray.
very moist. delicious
These were delicious! I reduced the sugar a little and also added dried cranberries as another reviewer recommended. However, I would recommend adding 3/4 or even a whole cup of the cranberries, as they were few and far between in the finished product. Also, the batter is VERY thick and dry, so I added a little extra coconut milk, but next time I would at least double the amount. If you want your muffins to have smooth, rounded tops, you definitely need more liquid in the recipe. As it is, mine were rough and craggy on top. It did give a nice texture, but the batter was harder to mix this way. Just a head's up. These are great muffins and that didn't spoil them for me. Will definitely be making them again!
* 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
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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