A freshly baked maple infused moist vegan muffin complimented with bits of pecans in every bite!

Maple Infused Banana Muffins

I am am not a yeller. It has to be pretty serious for me to yell. And I don’t scream, unless I am on an inner tube behind a boat or on a roller coaster.

We go in and out a lot. The garage door is always opening and closing, the patio door is always sliding back and forth, and the windows are always open unless it’s unbearably hot. Which means flies find their way often. They are super annoying, especially when I am trying to bake!

I was minding my own business in the kitchen, and a pesky fly would not leave me alone. I was getting frustrated. A normal person would have grabbed the fly swatter, but I am not normal.

I couldn’t even mutter the words ‘I just ate a fly’ until I couldn’t feel him in my throat anymore. I guzzled water like it was my last meal and told them what happened. They paused and then laughed so hard they were nearly in tears! Now every time they see a fly they suggest I just eat it instead of swatting it. Sigh, I will never live this one down.

I would much rather take a bite of these super easy to make, delicious Maple Pecan Banana Muffins instead of swallowing a fly. I can still feel a lump in my throat!

If you frequently have bananas going bad like I do, you can turn them into Easy Chocolate Chip Banana Bread , Banana Crumb Cake , or Vegan Peanut Butter Banana Brownies .

Vegan Peanut Butter Banana Brownies

What You’ll Need for the Muffins

1 3/4 cup Flour

1 cup Brown Sugar

1 tbsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1 cup Overripe Bananas, Mashed

1/2 cup Unsweetened Vanilla Almond Milk

1/2 cup Oil

1 tsp Vanilla

2 1/2 tbsp Maple Syrup

1/2 cup Chopped Pecans

And for the Cinnamon Glaze

1 cup Powdered Sugar

1-2 tbsp Unsweetened Vanilla Almond Milk

1/2 tsp Cinnamon

How to Make Maple Pecan Banana Muffins

Preheat oven to 400 degrees. Line a muffin pan with liners and lightly spray with non-stick spray. Set aside.

In a bowl, combine 1 3/4 cup flour, 1 cup brown sugar, 1 tbsp baking powder, 1 tsp cinnamon, and 1/2 tsp nutmeg.

In a separate bowl, combine 1 cup mashed overripe banana, 1/2 cup almond milk, 1/2 cup oil, 1 tsp vanilla, 2 1/2 tbsp maple syrup, and 1/2 cup chopped pecans.

Combine the wet and dry ingredients together and mix well.

Divide batter evenly between the 12 muffin liners. Garnish with a generous sprinkle of sugar. Optional: Garnish with additional chopped pecans.

Bake for 18-20 minutes.

Optional: Right before serving, drizzle with cinnamon glaze: 1 cup powdered sugar, 1-2 tbsp almond milk, and 1/2 tsp cinnamon.

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Sugar sprinkling – I like the light crunchy layer from the sprinkle of sugar added before baking, so I don’t add additional chopped pecans to the tops of the muffins. It’s just a matter of preference!

Don’t over bake – Check the muffins at 18 minutes. A toothpick poked into the middle of the center muffin should come out clean. Over baking will make the muffins dry.

Glaze – You can make these muffins with or without the glaze. You will love the addition of the glaze! Just keep in mind that you need to drizzle the glaze right before serving. They shouldn’t be stored with the glaze on.

Glaze consistency – If the glaze is too thick to drizzle, add a little more almond milk to thin it out for easy drizzling.