Banana Blueberry Pecan Muffins (No Refined-Sugar)
MUFFINS

Banana Blueberry Pecan Muffins (No Refined-Sugar)

Kim N. July 4, 2026 2 min read

Packed with antioxidant-rich blueberries and heart-healthy pecans, these muffins are a simple way to add more nourishing ingredients to your family’s day-without refined sugar.

*no refined-sugar & toddler-friendly*

Makes 12 mini muffins

Ingredients

Dry ingredients:

  • 1/2 cup organic unbleached all-purpose flour
  • 1/4 cup organic whole wheat flour
  • 1 tbsp organic ground flaxseeds
  • 1/2 tsp baking powder (aluminum-free)
  • 1/2 tsp baking soda

Wet ingredients:

  • 1 ripe banana, mashed
  • 1 egg
  • 2 tbsp whole milk
  • 1 tbsp pure maple syrup
  • 2 tbsp avocado oil or melted unsalted butter

Add-ins

  • 2 handful of blueberries (either fresh or frozen)
  • 1/4 cup finely chopped pecans, plus more for topping

Instructions:

  1. Preheat oven to 400°F, and line or grease your mini muffin pan.
  1. In a mixing bowl, whisk together all dry ingredients.
  1. In another bowl, whisk together all wet ingredients.
  1. Combine wet and dry ingredients until just mixed (do not overmix).
  1. Gently fold in blueberries and finely chopped pecans.
  1. Divide batter evenly into muffin cups.
  1. Sprinkle finely chopped pecans on top, if desired.
  1. Bake for 12-15 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
  1. Let cool for a few minutes before transferring to a wire rack.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture and help prevent sogginess.
  • Refrigerator: Store in an airtight container for up to 5 days. Warm for 10–15 seconds in the microwave or let come to room temperature before serving for the best texture.
  • Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. Freeze in a single layer first if possible, then transfer to a bag to prevent sticking.
  • To Reheat: Thaw overnight in the refrigerator or at room temperature for about 30 minutes. Warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–8 minutes until heated through.

Pro Tip:

  • For the freshest muffins, let them cool completely before storing. Trapping warm muffins in a container creates condensation, which can make them soggy and shorten their shelf life.