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

🇺🇸 United States

Servings: 10 muffins Prep: 15 minutes Cook: 25 minutes Total: 40 minutes

Ingredients

  • 2 Tbsp flaxseed meal (for flax egg)
  • 1/4 cup water (for flax egg)
  • 2 medium ripe bananas, mashed
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil, melted coconut oil, or vegan butter
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup gluten-free flour blend
  • 1 cup almond flour
  • 2/3 cup raw pecans, chopped
  • 2/3 cup dark chocolate chips

Steps

  1. Preheat oven to 350°F (176°C) and grease a muffin tin or add paper liners.
  2. In a large bowl, mix flaxseed meal and water. Let sit 5 minutes to thicken into a flax egg.
  3. Add bananas and mash until mostly smooth.
  4. Add maple syrup, oil, baking soda, vanilla, and salt. Whisk until combined.
  5. Add gluten-free flour blend and almond flour. Stir until just combined, then fold in pecans and chocolate chips.
  6. Divide batter evenly among muffin cups, filling almost to the top. Optionally top with extra chocolate chips.
  7. Bake 25-28 minutes until tops are golden and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

Notes

Store in a covered container at room temperature for 3-4 days, refrigerated for 1 week, or frozen for up to 1 month.

Source: minimalistbaker.com