Pecan Banana Muffins (Eggless & Whole Wheat)
Prep time
Cook time
Total time
Egg-less Whole Wheat banana muffins with a crunch from pecans is one healthy and tasty treat for kids and adults. It can be taken for breaks fast or mid-morning/evening snacks. Banana gives nice flavor to the muffin.
Recipe type: Breakfast
Serves: 4
  • Dry Ingredients:
  • Wheat Flour - ¾ cup
  • Baking powder - ½ tsp
  • Baking soda - ½ tsp
  • Salt - pinch
  • Wet Ingredients:
  • Banana - 2 big sized ( 1 cup banana puree)
  • Butter - ¼ cup, melted (I microwaved the butter for 20 secs)
  • Granulated Sugar - ⅓ cup (Adjust according to your Sweetness)
  • Vanilla extract - ½ tsp
  • Pecan - 12, finely chopped
  1. Preheat oven to 375 degree Fahrenheit and line the muffin tray with paper cup
  2. Sieve the dry ingredients well and keep aside
  3. Grind the banana into smooth paste without adding water. Add butter, vanilla extract to the banana puree and mix well. Add sugar and whisk until the sugar dissolves
  4. Add the dry ingredients to the wet mixture and gently combine. Add half portion of chopped pecans to the mixture and mix well
  5. Spoon Muffin batter in each cup till ¾ filled and sprinkle the pecans at the top. Bake muffins 22-27mins. Mine got done in 26 minutes
1. Muffins stay good for 2 -3 days, because of Banana it won't last after that
2. Mashed bananas can be used instead of grinding
3. Banana I used to be sweet, Adjust the sugar according to the Banana sweetness
4. Walnuts, cashew, Almonds etc, can also be added instead if pecan
5. All-purpose flour can be used instead of wheat flour
6. Chocolate chips can be added for extra taste
7. Oil can be used instead of melted butter
8. Vanilla bean can be used instead of vanilla extract. Any other extracts can be added
Recipe by Traditionally Modern Food at