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 325^oF.
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! :)

Variations:

• 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.)