At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

Print This Recipe/Page

Print Friendly and PDF

Wednesday, October 3, 2012

Banana Pecan Muffins (Soy, Egg and Fish-Free, Can Be Milk, Wheat and Nut-Free)

Banana Pecan Muffins in the center, Banana Muffins on the outer edge

About a week ago, I found myself with some over-ripe bananas, which normally means Banana Bread time at my house (and my hubby just informed me that he purposely leaves 3 bananas uneaten so that I'll make it...Sneaky man. :) ).  Well, since I've been wanting to post a wheat and milk-free version of my Banana Bread, and since I already had my original recipe linked to other sites, I decided to change up the recipe just slightly by adding pecans (which you most certainly can leave out) and turn the recipe into muffins, and I'm glad I did. 

The pecans taste amazing with the banana; I think it is one of my new favorite combinations now.  My daughter, hubby and middle kid are absolutely crazy about these muffins, too, and my oldest (who isn't a banana fan) even said they were pretty good.  They even cook up much faster than the bread does.  Bonuses all around! :)

This recipe is soy-free (if you use all soy-free ingredients), fish and egg-free, and can be milk, wheat and nut-free (see variations).

Banana Pecan Muffins
½ Cup salted, full-fat butter, softened

1 Cup white sugar

1 ½ Cups soy-free flour (whole wheat or all-purpose, whatever your preference,
though I'd use a white whole wheat if going the whole wheat route)
(I recommend King Arthur Flour)

1 teaspoon baking soda

½ - 1 teaspoon salt

3 - 4 Over-ripe bananas

1 Cup pecans, chopped (raw are best)

  1. Preheat oven to 325oF.
  2. Line muffin tin with 12 to 18 paper cups, depending on how big you want them.
  3. In a large bowl, cream butter and sugar.
  4. Add flour, baking soda and salt; mix well.
  5. Blend in bananas by mashing them in. (I like to use a potato masher.)
  6. Stir in pecans.
  7. Divide batter evenly among the prepared cups.
  8. Bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes: The amount of salt is based on personal preference.   I find that 1/2 teaspoon is plenty. Also, the amount of bananas is based on size of the banana. I f they are on the smaller size, 4 may be needed.   And remember, the more over-ripe, the better! :)
  • Milk-Free: Use either olive or canola oil in place of the butter.  You could also use a dairy-free butter like SoDelicious, just make sure your choice is soy-free so you don't lose the soy-free status of this recipe.
  • Wheat-Free: Substitute gluten-free flour (I recommend King Arthur) for the flour.  You may find that you need to add up to 1/2 teaspoon ground flax seed (my personal choice) or xanthan gum if you do this for texture purposes.  Just note that most xanthan gums are not soy-free.
  • Nut-Free: Leave out the pecans.
  • Banana Walnut Muffins: Use walnuts in place of the pecans.  You could also use any other type of nut you desire that you think would taste good with the banana.
  • Banana Chocolate Chip Muffins: Substitute 1 Cup chocolate chips (I recommend Enjoy Life which will keep it dairy and soy-free) for the pecans or add them along with. 
  • You can turn this recipe or any of its variations into bread by pouring the batter into a greased (use butter or canola/olive oil, either is fine) 8x4 loaf pan and baking for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

(This recipe was originally posted on my original site, Natural and Free.)


  1. YUM, I'd love to try making this with Gluten Free Flour. Got it tweeted and pinned! Thanks for linking up at Gluten Free Fridays!@

    1. Let me know how they turn out! This is one of my favorite combos. :)

      Thanks for stopping by and for the Twitter and Pinterest love!


Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Contacting Me" page for more information on how to do this.).

Please note that all comments must be approved before they are published, and no anonymous comments are allowed (you can email me if you don't want to leave a public comment). I'm sorry for any inconvenience this may cause you.

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)