Breakfast

January 14, 2021

Coffee Pecan Breakfast Muffins

Coffee Pecan Breakfast Muffins are completely fruit-sweetened treats that are perfectly acceptable to eat at breakfast. These muffins are completely vegan, gluten-free, and oil-free.

Coffee Pecan Breakfast Muffins

These tasty muffins have all the warm, comforting flavors you want to eat during the middle of winter: pecan, coffee, cinnamon. AND they're made with simple, whole food ingredients, so there's no guilt associated with eating one (or four) of these treats for breakfast!

My favorite thing about these muffins is the beautiful pecan on the top of each one. Not only does it elevate the look of the muffin, but it also adds such a warm, nutty taste. Roasted pecans are SO good. It's such a treat to get one perfect pecan with each muffin!

Coffee Pecan Breakfast Muffins

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect breakfast treat— these muffins have tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty breakfast
  • Quick and easy — mix the dry, mix the wet, combine, bake, done!

Coffee Pecan Breakfast Muffins

Ingredients

  • Oat Flour: The base of these muffins is oat flour. I prefer to grind my own by blending quick or rolled oats in a food processor. This creates a coarser flour, which prevents the muffins from becoming gluey.
  • Date Sugar: Date sugar is literally dried dates that have been ground into a powder. It's just fruit, and it adds a lot of sweetness.
  • Baking Soda and Powder: To help the muffins rise.
  • Cinnamon: For sweet, woody flavor.
  • Salt: To enhance the sweetness.
  • Banana: Mashed ripe banana adds sweetness, moisture, and helps bind the muffins together. I personally don't notice a banana flavor, but some people do - if you would like, you can sub an equivalent amount of applesauce. If you sub with applesauce your muffins might be a little wet, so be sure to bake them until they are fully set or add some more date sugar to compensate.
  • Strong Brewed Coffee: Make yourself a strong pot of black coffee. The coffee adds moisture and a rich flavor.
  • Maple or Date Syrup: For more sweetness. Maple syrup and date syrup are pretty interchangeable - feel free to use whatever you have on hand. If you use maple syrup, this recipe will no longer be entirely fruit sweetened.
  • Pecans: We'll stir some chopped pecans into the muffins themselves and place a pecan half on each muffin.

Coffee Pecan Breakfast Muffins

How to make Coffee Pecan Breakfast Muffins

Step 1. Preheat the oven to 350. Line a muffin tin with liners.

Step 2. In a large bowl mix the oat flour, date sugar, baking soda, cinnamon, salt, and baking powder.

Step 3. Add the mashed bananas, coffee, and maple syrup. Stir until combined.

Step 4. Stir in the chopped pecans.

Step 5. Scoop a scant 1/4 cup of batter into each muffin cup. Top each muffin with an pecan.

Step 6. Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Coffee Pecan Breakfast Muffins

Preparation and Storage

Preparation: There's not much prep you can do for these muffins. They come together quickly.

Storage: Since these Coffee Pecan Breakfast muffins are sweetened with fruit and have no processed ingredients or preservatives, they will go bad quickly if left out. You can store the muffins in an air tight container on the counter for a few days.

If you want them to last longer, store the muffins in the fridge. They also freeze well. To reheat, simply microwave for a few seconds.

Recipe Prayer

Thank you God for healthy sweet treats that we can enjoy. Help us enjoy these muffins. Amen.

Related Recipes

Want more whole food plant-based muffins? Here are some of my favorites:

Coffee Pecan Breakfast Muffins Pinterest Graphic

Coffee Pecan Breakfast Muffins

Coffee Pecan Breakfast Muffins are completely fruit-sweetened treats that are perfectly acceptable to eat at breakfast. These muffins are completely vegan, gluten-free, and oil-free.

Author:

Elizabeth

Serves:

12

Prep:

15

min

cook:

26

min

total:

41

min

Ingredients

  • 1 1/4 Cups Oat Flour
  • 1/4 Cup Date Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Baking Powder
  • 1 1/2 Cup Mashed Banana or Applesauce
  • 6 Tablespoons Strong Brewed Coffee
  • 3 Tablespoons Maple or Date Syrup
  • 1/3 Cup Chopped Pecans
  • 12 Pecan Halves

Instructions

  1. Preheat the oven to 350. Line a muffin tin with liners.
  2. In a large bowl mix the oat flour, date sugar, baking soda, cinnamon, salt, and baking powder.
  3. Add the bananas, coffee, and maple syrup. Stir until combined.
  4. Stir in the chopped pecans.
  5. Scoop a scant 1/4 cup of batter into each muffin cup. Top each muffin with an pecan.
  6. Bake for 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography