While the banana muffin base is delicious in its own right, it’s really the sweet and crunchy pecan topping that takes these muffins over the top. You can easily replace the pecans with another nut if you don’t have them on hand, but you definitely don’t want to miss out on this flavor explosion.
Ingredients
For the muffins
- 1½ cups (121 g) rolled oats (quick or old fashioned)
- 3 tbsp (21 g) ground flaxseed
- ½ tsp ground cinnamon
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- ¼ cup (64 g) almond butter
- ¼ cup (85 g) honey
- 1 tsp vanilla extract
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
For the pecan topping
- ¼ cup (50 g) coconut palm sugar
- 2 tbsp (12 g) almond flour
- 2 tbsp (30 ml) coconut oil, melted
- 2 tbsp (10 g) old-fashioned rolled oats
- ½ cup (60 g) chopped pecans
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining muffin ingredients except for the bananas, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the mashed bananas by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Prepare the pecan topping by combining the sugar, flour and oil in a small bowl. Stir in the oats and pecans. Divide the topping evenly among all the muffins.
- Bake for 24–26 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
