PECAN STICKY BUN MUFFINS

PECAN STICKY BUN MUFFINS image

Yield 12 muffins

Number Of Ingredients 14

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Nonstick vegetable oil spray
3 cups (350 grams) pastry or cake flour
2⅔ cups (525 grams) light brown sugar
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon kosher salt
3 small very ripe bananas, mashed (about 1 cup)
3 eggs
1 tablespoon vanilla bean paste or 1 tablespoon cane syrup plus 1 large, moist vanilla bean, seeds scraped, pod set aside (see Kitchen Tip)
1 teaspoon homemade bourbon vanilla bean extract, or bourbon
½ cup vanilla or sweetened almond milk, coconut milk, or soy milk
1 teaspoon cider vinegar
¼ cup almond oil or avocado oil
1 cup roughly chopped roasted pecans

Steps:

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 ⅓ 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. Add the the remaining flour mixture and mix until combined. 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.