These sweet muffins taste amazingly similar to the classic sticky buns—plus they’re easy to make and complex in flavor; they’re all about the pecans and vanilla. They’re wonderful as an after-school snack or an indulgent breakfast treat.
- Makes 12 muffins
Nonstick vegetable oil spray
pastry or cake flour
2 2/3 cups
light brown sugar
small very ripe bananas, mashed (about 1 cup)
vanilla bean paste or 1 tablespoon cane syrup plus 1 large, moist vanilla bean, seeds scraped, pod set aside (see Kitchen Tip)
homemade bourbon vanilla bean extract, or bourbon
vanilla or sweetened almond milk, coconut milk, or soy milk
almond oil or avocado oil
roughly chopped, unsalted, toasted pecans
In This Recipe
- Preheat the oven to 350° F. Prepare a 12-cup muffin pan with a spritz of nonstick vegetable oil spray.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Place the bananas into the bowl of a stand mixer fitted with the paddle attachment or, if you are using a hand mixer, a large bowl. Mix at medium speed until the bananas are mashed and slurry-like. Add the eggs, one at a time, and mix until each is completely incorporated.
- Add about 1/2 of the the flour mixture into the eggs and bananas and mix until just combined. Scrape down the sides and bottom of the bowl.
- Add the vanilla paste or cane syrup and vanilla seeds, bourbon vanilla extract or bourbon, milk, vinegar, and oil. Mix until combined.
- Toss the nuts to the remaining flour to coat. Add the nut and flour mixture to the mixing bowl and mix until just combined. Be careful not to over mix- a few lumps are okay- you want to avoid a tough muffin with tunnels.
- Pour into the prepared muffin pan. Bake for 20 to 25 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.