Coffee Pecan Breakfast Muffins are completely fruit-sweetened treats that are perfectly acceptable to eat at breakfast. These muffins are completely vegan, gluten-free, and oil-free.
These tasty muffins have all the warm, comforting flavors you want to eat during the middle of winter: pecan, coffee, cinnamon. AND they're made with simple, whole food ingredients, so there's no guilt associated with eating one (or four) of these treats for breakfast!
My favorite thing about these muffins is the beautiful pecan on the top of each one. Not only does it elevate the look of the muffin, but it also adds such a warm, nutty taste. Roasted pecans are SO good. It's such a treat to get one perfect pecan with each muffin!
Jump to:
Why I love these Muffins
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
- Perfect breakfast treat- these muffins have tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty breakfast
- Quick and easy - mix the dry, mix the wet, combine, bake, done!
- Freezable - make a batch of these muffins, freeze them, and then pull them out whenever you're feeling like a sweet treat
Ingredient Notes
- Oat Flour: The base of these muffins is oat flour. I prefer to grind my own by blending quick or rolled oats in a food processor. This creates a coarser flour, which prevents the muffins from becoming gluey. If you use store-bought oat flour add a tablespoon of apple cider vinegar to the batter to help aerate the muffins
- Date Sugar: Date sugar is literally dried dates that have been ground into a powder. It's just fruit, and it adds a lot of sweetness.
- Baking Soda and Powder: To help the muffins rise.
- Cinnamon: For sweet, woody flavor.
- Salt: To enhance the sweetness.
- Banana: Mashed ripe banana adds sweetness, moisture, and helps bind the muffins together. I personally don't notice a banana flavor, but some people do - if you would like, you can sub an equivalent amount of applesauce. If you sub with applesauce your muffins might be a little wet, so be sure to bake them until they are fully set or add some more date sugar to compensate.
- Strong Brewed Coffee: Make yourself a strong pot of black coffee. The coffee adds moisture and a rich flavor.
- Maple or Date Syrup: For more sweetness. Maple syrup and date syrup are pretty interchangeable - feel free to use whatever you have on hand. If you use maple syrup, this recipe will no longer be entirely fruit sweetened.
- Pecans: We'll stir some chopped pecans into the muffins themselves and place a pecan half on each muffin.
How to make Coffee Pecan Breakfast Muffins
Step 1. Preheat the oven to 350°F. Line a muffin tin with liners.
Step 2. In a large bowl mix the oat flour, date sugar, baking soda, cinnamon, salt, and baking powder.
Step 3. Add the mashed bananas, coffee, and maple syrup. Stir until combined.
Step 4. Stir in the chopped pecans.
Step 5. Scoop a scant ¼ cup of batter into each muffin cup. Top each muffin with an pecan.
Step 6. Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Storage
Since these Coffee Pecan Breakfast muffins are sweetened with fruit and have no processed ingredients or preservatives, they will go bad quickly if left out. You can store the muffins in an air tight container on the counter for a few days.
If you want them to last longer, store the muffins in the fridge. They also freeze well. To reheat, simply microwave for a few seconds.
Recipe Prayer
Thank you God for healthy sweet treats that we can enjoy. Help us enjoy these muffins. Amen.
More WFPB Muffins
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Coffee Pecan Breakfast Muffins
Ingredients
- 1 ¼ Cups Homemade Oat Flour*
- ¼ Cup Date Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- ¾ Teaspoon Salt
- ¾ Teaspoon Baking Powder
- 1 ½ Cup Mashed Banana or Applesauce
- 6 Tablespoons Strong Brewed Coffee
- 3 Tablespoons Maple or Date Syrup
- ⅓ Cup Chopped Pecans
- 12 Pecan Halves
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners.
- In a large bowl mix the oat flour, date sugar, baking soda, cinnamon, salt, and baking powder.
- Add the bananas, coffee, and maple syrup. Stir until combined.
- Stir in the chopped pecans.
- Scoop a scant ¼ cup of batter into each muffin cup. Top each muffin with an pecan.
- Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments