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    1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF)

    Team_DailyRecipesOnlineBy 4 Mins Read


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

    Bonus? They’re straightforward to make with simply 1 BOWL and a handful of easy, healthful substances. 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 (moreover the chocolate chips), and a mixture of almond flour and our go-to gluten-free flour blend makes them tremendous fluffy with a young crumb texture!

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

    In addition to the muffin fundamentals like oil (or vegan butter), baking soda, vanilla, and salt, there are simply two remaining substances: 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 chunk.

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

    We are able to’t wait so that you can strive 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 get pleasure from all through the week. In addition they reheat superbly from frozen if you wish to maintain them round always (belief us…you’ll!).

    Extra Muffin Recipes

    Should you do this recipe, tell us! Depart a remark, price it, and don’t neglect 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

    Whole Time 40 minutes

    Servings 10 (muffins)

    Course Breakfast, Dessert, Snack

    Delicacies Gluten-Free, Vegan

    Freezer Pleasant 1 month

    Does it maintain? 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 Blend (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 Enjoy Life)

    • Preheat the oven to 350 levels F (176 C) and calmly 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 nearly to the tops. Optionally, prime 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 coated 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 could possibly strive 2 eggs rather than the two Tbsp flaxseed meal + 1/4 cup water, however we haven’t examined it this manner. Tell us within the feedback for those who do!
    *Our authentic DIY GF Blend would additionally work on this recipe as would comparable store-bought blends. If not gluten-free, you possibly can 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.
    *Diet data is a tough estimate calculated with out non-obligatory substances.

    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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