Notice of Changes

You will notice that some of my albums are "empty" on my Facebook page and that some pages and pictures are missing on here and on Fibro, Fit and Fab!. Don't worry - they won't stay that way. :) In light of some recent events, I've had to watermark my photos and designed images. Until that is done and I get a chance to upload them, my FREE Fibro Banners and Badges and Inspirational Designs {By Me} pages will be down on Fibro, Fit and Fab!, and the albums under the same (or almost the same) names on my Facebook page will be empty, and pictures will be deleted and watermarked at various times for as long as it takes to get that done. I'm sorry for any inconvenience this may cause you. Thank you for understanding! In the mean time, if there is an image you would like that you saw or have an idea for a new one, feel free to email me or leave me a comment, and I'll do what I can to get one to you. :)

Print This Page/Recipe

Print Friendly and PDF


At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Wednesday, October 3, 2012

Banana Pecan Muffins (Soy, Egg and Fish-Free, Can Be Milk, Wheat and Nut-Free)

Banana Pecan Muffins in the center, Banana Muffins on the outer edge
About a week ago, I found myself with some over-ripe bananas, which normally means Banana Bread time at my house (and my hubby just informed me that he purposely leaves 3 bananas uneaten so that I'll make it...Sneaky man. :) ).  Well, since I've been wanting to post a wheat and milk-free version of my Banana Bread, and since I already had my original recipe linked to other sites, I decided to change up the recipe just slightly by adding pecans (which you most certainly can leave out) and turn the recipe into muffins, and I'm glad I did. 
The pecans taste amazing with the banana; I think it is one of my new favorite combinations now.  My daughter, hubby and middle kid are absolutely crazy about these muffins, too, and my oldest (who isn't a banana fan) even said they were pretty good.  They even cook up much faster than the bread does.  Bonuses all around! :)
This recipe is soy-free (if you use all soy-free ingredients), fish and egg-free, and can be milk, wheat and nut-free (see variations).
Banana Pecan Muffins

½ Cup salted, full-fat butter, softened
1 Cup white sugar
1 ½ Cups soy-free flour (whole wheat or all-purpose, whatever your preference,
though I'd use a white whole wheat if going the whole wheat route)
(I recommend King Arthur Flour)

1 teaspoon baking soda
½ - 1 teaspoon salt
3 - 4 Over-ripe bananas

1 Cup pecans, chopped (raw are best)

  1. Preheat oven to 325oF.
  2. Line muffin tin with 12 to 18 paper cups, depending on how big you want them. 
  3. In a large bowl, cream butter and sugar.
  4. Add flour, baking soda and salt; mix well.
  5. Blend in bananas by mashing them in. (I like to use a potato masher.)
  6. Stir in pecans.
  7. Divide batter evenly among the prepared cups.
  8. Bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes: The amount of salt is based on personal preference.   I find that 1/2 teaspoon is plenty. Also, the amount of bananas is based on size of the banana. I f they are on the smaller size, 4 may be needed.   And remember, the more over-ripe, the better! :)
  • Milk-Free: Use either olive or canola oil in place of the butter.  You could also use a dairy-free butter like SoDelicious, just make sure your choice is soy-free so you don't lose the soy-free status of this recipe.
  • Wheat-Free: Substitute gluten-free flour (I recommend King Arthur) for the flour.  You may find that you need to add up to 1/2 teaspoon ground flax seed (my personal choice) or xanthan gum if you do this for texture purposes.  Just note that most xanthan gums are not soy-free.
  • Nut-Free: Leave out the pecans.
  • Banana Walnut Muffins: Use walnuts in place of the pecans.  You could also use any other type of nut you desire that you think would taste good with the banana.
  • Banana Chocolate Chip Muffins: Substitute 1 Cup chocolate chips (I recommend Enjoy Life which will keep it dairy and soy-free) for the pecans or add them along with. 
  • You can turn this recipe or any of its variations into bread by pouring the batter into a greased (use butter or canola/olive oil, either is fine) 8x4 loaf pan and baking for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

This recipe has been submitted to:


  1. YUM, I'd love to try making this with Gluten Free Flour. Got it tweeted and pinned! Thanks for linking up at Gluten Free Fridays!@

    1. Let me know how they turn out! This is one of my favorite combos. :)

      Thanks for stopping by and for the Twitter and Pinterest love!


Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Submit or Request a Recipe/Contact Me" section/link for more information on how to do this.).

Please note that all comments must be approved before they are published. No anonymous comments featuring links or any comments with email addresses or other personal information will be approved. Please email those comments to me instead with your name, and I'll be happy to review them. :)

I respond to ALL comments on here (and I will visit your blog if at all possible, too), so if you'd like to make sure you see that response you can either check back here at a later time to see if I have commented or you can click on "Subscribe to: Post Comments (Atom)" and you will be notified when there are new comments/replies. If you would like an email response instead of a public response here, please send me an email instead of commenting and I'll get back with you ASAP. :)

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)