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Whole Wheat Pecan Banana Muffins

The brand continues to partner with food influencers and bloggers to produce new and varied pecan recipes like these Whole Wheat Pecan Banana Muffins. (Photo courtesy of the APC)

Whole Wheat Pecan Banana Muffins

From Julie Fagan, Peanut Butter Fingers

Total time: 28 minutes

Ingredients for banana pecan muffins.


3/4 cup whole wheat our

1/2 cup old fashioned oats

2 tbsp. ground ax seeds

1 tsp. cinnamon

1/2 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 egg

3 tbsp. maple syrup

2 1/2 tbsp. MCT oil or melted coconut oil

2 1/2 tsp. vanilla extract

1 small very ripe banana, mashed

1/2 c. light coconut milk (or regular milk)

1/4 cup chopped pecans, or pecan pieces


Preheat oven to 350 degrees F and line muffin pan with six paper muffin liners.

Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder, and salt.

In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana, and coconut milk. Gradually pour egg mixture into the flour mixture and stir until batter is combined. Then, fold in pecans.

Divide the batter into six muffin cups and bake for 15 to 18 minutes. Allow to cool and enjoy!


Author Photo

The American Pecan Council

The American Pecan Council (APC) is a group of pecan growers and shellers who are dedicated to growing, harvesting, and processing America’s native nut. Founded in 2016 through a Federal Marketing Order, the APC’s mission is to promote the many benefits of the American Pecan and help tell its story. With oversight by the USDA, APC aims to build consumer demand, develop markets and establish industry standards. APC is based in Fort Worth, Texas, and funded by pecan handlers in 15 pecan-producing states. To learn more visit