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A stack of coffee pecan breakfast muffins on a plate.

Coffee Pecan Breakfast Muffins

Print Recipe
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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 12 muffins
Calories 131
Author Elizabeth

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

If you use store-bought oat flour, add 1 tablespoon of apple cider vinegar to the batter. This will help prevent them from becoming gluey.

Nutrition

Calories: 131kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 266mg | Potassium: 216mg | Fiber: 3g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg