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 straightforward to make with simply 1 BOWL and a handful of straightforward, healthful substances. It’s muffin time, buddies!
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.
Maple syrup retains these muffins largely naturally sweetened (apart from the chocolate chips), and a mixture of almond flour and our go-to gluten-free flour mix makes them tremendous fluffy with a young crumb texture!
In addition to the muffin fundamentals like oil (or vegan butter), baking soda, vanilla, and salt, there are simply two closing substances: chocolate chips and pecans!
A beneficiant quantity, in fact! We wouldn’t set you up for something lower than melty chocolate and crunchy pecans in each chunk.
We are able to’t wait so that you can strive these muffins! They’re:
FluffyMoistTenderNuttyChocolate-studdedEasy 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 fantastically from frozen if you wish to maintain them round always (belief us…you’ll!).
Extra Muffin Recipes
Prep Time quarter-hour minutes
Prepare dinner Time 25 minutes minutes
Complete Time 40 minutes minutes
Servings 10 (muffins)
Course Breakfast, Dessert, Snack
Delicacies Gluten-Free, Vegan
Freezer Pleasant 1 month
Does it maintain? 3-4 Days
Prepare dinner ModePrevent 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 butter1 ½ tsp baking soda1 tsp vanilla extract1/2 tsp sea salt1 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 frivolously 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 effectively 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, 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 fully 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 could possibly strive 2 eggs instead of the two Tbsp flaxseed meal + 1/4 cup water, however we haven’t examined it this fashion. Tell us within the feedback for those who 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 complete 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