These pecan blueberry muffins are moist with a crunch from the pecans. And they are just the right amount of sweetness. So good!

Pecan Blueberry Muffins [Vegan]

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Cooking Time



  • 1 tablespoon ground flax or flax/chia meal
  • 3 tablespoons water
  • 2 ripe bananas
  • 1/4 cup pure maple syrup
  • 3/4 cup + 2 tablespoons unsweetened almond milk
  • 1/4 cup plain, unsweetened applesauce
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract
  • 1 3/4 cup gluten free flour
  • 1/3 cup raw coconut sugar
  • 1/4 cup hemp seeds
  • 1/4 cup rolled gluten-free oats
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt
  • 1/3 cup crushed pecan pieces
  • 2 to 2 1/2 cups of fresh blueberries tossed in 1 tablespoon flour mixture.


  1. Preheat oven to 350ºF.
  2. Spray your muffin or mini muffin pan with baking or oil spray - I used olive oil.
  3. In a small bowl, mix together ground flax and water for your flax egg.
  4. Set aside.
  5. In a stand mixer with paddle attachment or in a bowl, I added the bananas and mash.
  6. Add the remaining ingredients through vanilla.
  7. In a separate bowl, add flour through salt and blend well.
  8. Then add the flax egg mixture and your dry to your wet mixture and blend until just combined.
  9. In a small bowl gently toss your blueberries with one 1 tablespoon of your gf flour.
  10. This will prevent them from sinking to the bottom of the muffins.
  11. By hand, fold your nuts and blueberries into the wet batter.
  12. Using a scoop, gently fill your muffin wells ¾ of the way filled.
  13. I topped each with a banana slice or pecan but that's optional.
  14. Bake for 22 -26 minutes or until a toothpick inserted comes out clean.
  15. I used a mini muffin pan and it took exactly 22 minutes.


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