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    Home » Eggless Bakes » Cupcake & Muffin Recipes » Banana Pecan Muffins | Vegan |Using Silken Tofu

    Banana Pecan Muffins | Vegan |Using Silken Tofu

    Dec 30, 2022 by Priya_Srinivasan ·

    Jump to Recipe Print Recipe

    Banana muffins | Fruit and nut muffins | Vegan muffins | Muffins using silken tofu | Whole wheat banana muffins | how to make soft and fluffy banana nut muffins | Soft muffins with silken tofu.

    Vegan banana pecan muffins, soft and fluffy muffins made with silken tofu and loads of crunchy pecans. A Mildly sweet muffins, that can be enjoyed for breakfast too.

    Fruit and nut muffins

    When I see pecans, all I can think about is the taste of some amazing pecans I had in 2019. During our Hyderabad BM Meet, Sandhya brought us some delicious pecans, fresh out of the farm. Along with the taste, comes the wonderful memories of that 1 week. We had loads of fun, we bonded and made some great friends.

    Today’s recipe of banana pecan muffins, is an old recipe from the blog, which I made with walnuts. I had some leftover tofu after making Blueberry muffins and decided to redo this old recipe of banana muffins.

    When I went to get some walnuts, I saw these pecans, brightly smiling at me in the nearby spice shop, and came flooding the beautiful memories of Hyderabad, which brought a bright smile on my face and I changed my mind and bought pecans.

    The muffins turned out great, except for the color, the taste is perfect. Bakes with silken tofu don’t brown much, so blame it on the tofu. I felt kids preferred pecans to walnuts, as the latter leave a slight bitter taste towards the end.

    They Vegan fruit and nut muffins, make a great after school snack and fits well as travel snack for small picnics and get togethers. They are vegan, skip the nuts if you are baking for school to make it nut-free.

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    Ingredients to Make Banana Pecan Muffins

    • Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
    • I have used both baking powder and baking soda to make these soft and fluffy banana pecan muffins.
    • Silken tofu, I have used approximately ½ cup silken tofu, as a replacement for 2 eggs in this nutty banana muffins.
    • Bananas , the main ingredient, I have used 2 well ripened bananas in this whole wheat muffin recipe.
    • Fat, I have used sunflower oil in this recipe.
    • Flavorings, I have used vanilla essence in this fruity muffin .
    • Toppings, I have used generous amount of chopped pecans and topped each muffin with a whole pecan. You can also use walnuts instead of pecans in the recipe.

    If you have tried this recipe and like it, give it a 🌟 rating or let me know in the comments below.  You could also share it with me on Instagram using

    @icampinmykitchen
    #icampinmykitchen
    Vegan banana muffins

    Banana Pecan Muffins | Vegan | Using Silken Tofu

    Eggless banana pecan muffins, soft and fluffy muffins made with silken tofu and loads of crunchy pecans. A Mildly sweet muffins, that can be enjoyed for breakfast too.
    5 from 14 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: International
    Keyword: Banana and nut muffins, Banana muffins, Fruit and nut muffins, Muffins using silken tofu, Nutty muffins, Pecan muffins, Soft and fluffy muffins, Vegan muffins with silken tofu
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Resting time: 10 minutes
    Total Time: 43 minutes
    Servings: 10 servings
    Calories: 284kcal

    Ingredients

    • 300 grams Whole wheat flour approximately 2 cups
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 150 grams brown sugar
    • 150 grams silken tofu
    • 180 grams bananas 2 Philippine bananas, peeled and weighed
    • ½ cup water to blend
    • 50 grams oil I have used sunflower oil
    • 1 teaspoon vanilla essence
    • 70 grams pecans weighed and chopped
    • 10 nos pecans for toppings

    Instructions

    • Preheat the oven to 160C. Line the muffin pan with liners. I got 10 muffins with the above measurement.
    • Measure all the ingredients and keep them ready at room temperature.
    • In a blender, take silken tofu, add bananas to it and ½ cup of water to it and blend it smooth.
    • In a wide bowl, take flour, baking powder and baking soda, whisk well to get a uniform flour mix.
    • To this flour mix, add chopped pecans and mix well.
    • Take blended tofu and banana liquid to a wide bowl, add sugar to this and mix well for the sugar to dissolve.
    • To this liquid now add oil and vanilla essence, whisk again to get a smooth liquid.
    • Now add the dry flour mix to this liquid in batches. I added ½ cup at a time and used a whisk to get a smooth batter
    • After adding all the flour, use a spatula and mix well without leaving any dry flour.
    • Divide the batter into the lined muffin pan. I got 10 muffins, I filled the rest of the 2 holes with water for even baking. Place 1 whole pecan on top each of the muffins.
    • Bake the muffins in a preheated oven for 18-20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
    • Oven temperature and baking time varies from oven to oven. So keep an eye on the muffins after 15 minutes. Mine were done at 18 minutes.
    • Once done, remove the muffin pan from the oven. Let the muffins sit in the pan for 5 minutes.
    • Remove them carefully onto a wire rack and let it cool down. Enjoy these luscious blueberry muffins warm.

    Store & Serve

    • Freshly baked muffins stays good on the kitchen counter for a day or two. If storing for more days, I prefer refrigerating them in an air-tight container.
    • If serving muffins from the refrigerator, i recommend reheating them in the microwave for 20 seconds and serve warm.

    Nutrition

    Calories: 284kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 158mg | Potassium: 254mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
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    These fluffy and nutty vegan banana muffins make a great snack any time of the day. The taste of crunchy pecans take these muffins to another level, the pecans can be substituted with fresh walnuts too.

    Vegan banana pecan muffins

    How to Store Nutty Banana Muffins

    I have mentioned in the recipe card, that these vegan muffins stay good on the kitchen counter for a day or two.

    If storing for more days, I recommend refrigerating them in an air-tight container. If serving muffins from the fridge, reheat them for 20 seconds in the microwave and serve them warm.

    Do you like these Fruit & Nut Muffins? PIN IT

    Vegan banana pecan muffins pin

    More Cupcake & Muffin Recipes

    • Vanilla Tutti Frutti Muffins | Eggless
    • Blueberry Muffin | Eggless | Using Silken Tofu
    • Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins
    • Apple & Cinnamon Muffins | Breakfast Muffins | Eggless

    Reader Interactions

    Comments

    1. Shobha

      June 04, 2012 at 7:28 pm

      Never used tofu in muffins.. different recipe..will try it.

      Reply
    2. Chef Mireille

      June 04, 2012 at 8:43 pm

      I love the height you got on the muffin

      Reply
    3. Jayanthi

      June 04, 2012 at 8:56 pm

      I made coconut banana muffins Priya ….yours look super good and its evenly browned. nicely done.

      Reply
    4. Suma Gandlur

      June 04, 2012 at 8:58 pm

      Yummy treat for kids.

      Reply
    5. Gayathri Kumar

      June 05, 2012 at 12:25 am

      Muffins look so softand crust is beautiful, Priya….

      Reply
    6. R

      June 05, 2012 at 12:38 am

      so yummy and healthy.

      Reply
    7. Akila

      June 05, 2012 at 12:47 am

      Very yummy

      Event: Dish name starts with M

      Reply
    8. Unknown

      June 05, 2012 at 12:52 am

      nice and yummy muffins!

      Reply
    9. Srivalli

      June 05, 2012 at 1:03 am

      Priya, those muffins look fantastic!…

      Reply
    10. sushma

      June 05, 2012 at 1:16 am

      yummy muffins

      Reply
    11. Gayathri NG

      June 05, 2012 at 2:47 am

      Tofu in muffins sounds new to me n looks delicious…

      Reply
    12. Unknown

      June 05, 2012 at 3:58 am

      Never tried tofu in Muffins…Looks yummy!!!!

      Reply
    13. veena

      June 05, 2012 at 5:18 am

      Muffins look so delicious!!!1

      Reply
    14. Priya Kumar

      June 05, 2012 at 5:42 am

      Nice idea… Silken tofu in Muffins… looks delicious… Any idea where I can find Silken Tofu in India?

      Reply
    15. Priya Suresh

      June 05, 2012 at 6:11 am

      Wat a healthy and lovely muffins,simply fabulous.

      Reply
    16. Padmajha

      June 05, 2012 at 1:13 pm

      I love eggless bakes and esp those with banana. Muffins looks tempting…

      Reply
    17. Harini R

      June 05, 2012 at 2:09 pm

      these sound wonderful!

      Reply
    18. Spice up the Curry

      June 05, 2012 at 3:52 pm

      I never made banana muffins using tofu. yours recipe sounds great. bookmarked

      Reply
    19. Unknown

      June 06, 2012 at 6:22 am

      what a beautiful color you got healthy snack for kids.

      Reply
    20. Archana

      June 22, 2012 at 4:13 pm

      Wow such a beautiful muffin. Next tome i will make it with tofu I was not sure abt the proportions but now I am Thanks.
      I am hosting Kitchen Chronicles Theme Go Nuts…Do send me your entries

      Reply
    21. Mayuri Patel

      May 08, 2020 at 9:21 pm

      What a wonderful way to replace egg in bakes. Not only does tofu add more protein but also makes the texture softer. I love banana muffins.
      Mayuri Patel recently posted…Coffee and Walnut CakeMy Profile

      Reply
    22. Radha

      January 25, 2023 at 10:37 am

      5 stars
      The muffins look and sound amazing. It is a great idea to use tofu as well and that adds proteins too.

      Reply

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