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Stack of vegan gluten-free banana chocolate chip muffins dripping with melty chocolate

Chocolate, banana, and pecans…this taste mixture is supposed to be. And in a muffin? Actually magical! These FLUFFY banana nut muffins are vegan, gluten-free, and generously studded with pecans and chocolate chips. Hubba hubba!

Bonus? They’re simple to make with simply 1 BOWL and a handful of easy, healthful components. It’s muffin time, associates!

Flaxseed meal, chocolate chips, avocado oil, water, almond flour, gluten-free flour blend, bananas, pecans, maple syrup, salt, vanilla, and baking soda

These vegan + gluten-free chocolate chip muffins start with the egg-free binders: mashed banana and flax eggs. The flax not solely retains these vegan but in addition provides omega- & fiber-rich goodness and ensures completely moist, tender muffins.

Mashing banana in a mixing bowl with flax eggs

Maple syrup retains these muffins largely naturally sweetened (in addition to the chocolate chips), and a mix of almond flour and our go-to gluten-free flour mix makes them tremendous fluffy with a young crumb texture!

Adding chocolate chips into a bowl of batter topped with chopped pecans

Apart from the muffin fundamentals like oil (or vegan butter), baking soda, vanilla, and salt, there are simply two remaining components: chocolate chips and pecans!

Overhead photo of a muffin tin filled with batter and topped with extra chocolate chips and pecans

A beneficiant quantity, after all! We wouldn’t set you up for something lower than melty chocolate and crunchy pecans in each chew.

Vegan gluten-free banana chocolate chip muffins on a stack of tiles

We are able to’t wait so that you can attempt these muffins! They’re:

Fluffy
Moist
Tender
Nutty
Chocolate-studded
Straightforward to make
& SO scrumptious!

Being decadent but healthful, they’re excellent for a lazy weekend breakfast or as a grab-and-go snack to take pleasure in all through the week. Additionally they reheat fantastically from frozen if you wish to hold them round always (belief us…you’ll!).

Extra Muffin Recipes

If you happen to do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Partially eaten banana chocolate pecan muffin to show the fluffy texture and melty chocolate

Prep Time 15 minutes

Cook dinner Time 25 minutes

Complete Time 40 minutes

Servings 10 (muffins)

Course Breakfast, Dessert, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days

Stop your display from going darkish

  • 2 Tbsp flaxseed meal (to make flax egg*)
  • 1/4 cup water (to make flax egg*)
  • 2 medium ripe bananas (2 bananas yield ~3/4 cup or 210 g mashed)
  • 1/2 cup maple syrup (or agave nectar)
  • 1/4 cup avocado oil, melted coconut oil, or vegan butter
  • 1 ½ tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup MB 1:1 GF Mix (or different GF mix or all-purpose flour — see notes*)
  • 1 cup almond flour (or almond meal)
  • 2/3 cup uncooked pecans, roughly chopped (or sub walnuts)
  • 2/3 cup darkish chocolate chips (plus extra for topping // guarantee vegan/dairy-free as wanted // we like Take pleasure in Life)
  • Preheat the oven to 350 levels F (176 C) and evenly grease a standard-size muffin tin or add paper liners. Put aside.

  • To a big mixing bowl, add flaxseed meal and water. Let sit for five minutes to thicken — these are your flax eggs.

  • Add the bananas and mash along with a fork or potato masher till largely clean.

  • Add the maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds till nicely mixed.

  • Add the gluten-free flour mix and almond flour (or almond meal). Stir with a wood spoon or spatula till simply mixed. Fold within the pecans and chocolate chips.

  • Divide the batter evenly amongst muffin tins, filling virtually to the tops. Optionally, high with a couple of sprinkles of chocolate chips.

  • Bake for 25-28 minutes or till the tops are golden brown and a toothpick inserted comes out clear.

  • Let cool for five minutes within the muffin tin, then gently take away and let cool utterly on a cooling rack.

  • As soon as cooled, retailer in a lined container at room temperature for 3-4 days, within the fridge for 1 week, or within the freezer for as much as 1 month.

*If not vegan, you might attempt 2 eggs rather than the two Tbsp flaxseed meal + 1/4 cup water, however we haven’t examined it this fashion. Tell us within the feedback should you do!
*Our unique DIY GF Mix would additionally work on this recipe as would related store-bought blends. If not gluten-free, you’ll be able to substitute entire wheat pastry flour or unbleached all-purpose flour for the gluten-free mix.
*Modified from the Banana Chocolate Pecan Muffins in our cookbook.
*Vitamin data is a tough estimate calculated with out optionally available components.

Serving: 1 muffin Energy: 345 Carbohydrates: 39 g Protein: 5.1 g Fats: 21.9 g Saturated Fats: 4.3 g Polyunsaturated Fats: 4 g Monounsaturated Fats: 10.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 314 mg Potassium: 358 mg Fiber: 5.1 g Sugar: 17.4 g Vitamin A: 3 IU Vitamin C: 2 mg Calcium: 64 mg Iron: 2.6 mg



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91 thoughts on “1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF)”

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