Chocolate, banana, pecan… This flavor combination is just what it is. And on muffins? sincerely magical! These fluffy banana nut muffins are vegan, gluten freeand generously Studded with pecans and chocolate chips. Hubba hubba!
bonus? You can easily make it with just one 1 bowl and a few Simple and healthy ingredients. It’s muffin time, friends!
these Vegan + Gluten Free Chocolate chip muffins start with mashed banana and flax eggs, which are egg-free binders. Flax not only maintains this vegan diet, but adds the added benefit of being rich in omegas and fiber. and Guarantees perfectly moist and soft muffins.
Maple Syrup Supplies These Muffins mostly It’s naturally sweetened (in addition to chocolate chips) and made with a blend of almond flour and our favorite gluten-free flour blend. Very fluffy with a soft crumb group!
Besides the basic muffin ingredients of oil (or vegan butter), baking soda, vanilla, and salt, there are only two final ingredients. chocolate chips and pecans!
no way generous Of course it’s the amount! I won’t prepare anything other than melted chocolate and crunchy pecans. every bite.
I can’t wait for you to try these muffins! they:
fluffy
moist
soft
wonderful
chocolate-studded
easy to make
& it’s really delicious!
This decadent yet healthy treat is perfect for a leisurely weekend breakfast or quick snack to enjoy throughout the week. It also reheats beautifully from frozen if you want to keep it on hand (trust us… it will!).
More Muffin Recipes
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
night soil 10 (muffin)
Prevent your screen from going dark
- 2 table spoon flaxseed meal (probably to make eggs*)
- 1/4 cup water (probably to make eggs*)
- 2 middle ripe banana (~3/4 cup of 2 bananas or 210g mashed)
- 1/2 cup maple syrup (or agave nectar)
- 1/4 cup Avocado oil, melted coconut oil or vegan butter
- 1 ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup MB 1:1 GF mix (or other GF blend or all-purpose flour — see notes*)
- 1 cup almond flour (or almond flour)
- 2/3 cup Roughly chopped raw pecans (or sub-walnut)
- 2/3 cup dark chocolate chips (Additional for toppings // Ensure vegan/dairy-free as needed // We like to live a good life)
Preheat oven to 350 degrees F (176 degrees C) and lightly grease a standard-size muffin tin or add paper liners. Set aside.
Place flaxseed meal and water in a large mixing bowl. Let sit for 5 minutes until thickened. This is probably an egg.
Add the bananas and mash them together using a fork or potato masher until almost smooth.
Add maple syrup, oil, baking soda, vanilla, and sea salt. Whisk until well combined, about 30 seconds.
Add the gluten-free flour mixture and almond meal (or ground almonds). Stir with a wooden spoon or spatula until well combined. Fold in pecans and chocolate chips.
Divide the batter evenly into the muffin tins, filling them almost to the top. Optionally sprinkle with a few chocolate chips.
Bake for 25-28 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
Put it in the muffin tin and let it cool for 5 minutes, then take it out slightly and place it on a cooling rack to cool completely.
Once cooled, store in a covered container at room temperature for 3 to 4 days, in the refrigerator for 1 week, or in the freezer for up to 1 month.
*Our original DIY GF blend works just as well in this recipe as any similar store-bought blend. If you are not gluten-free, you can use whole wheat pastry flour or unbleached all-purpose flour instead of the gluten-free blend.
*Adapted from Banana Chocolate Pecan Muffins in the cookbook.
*Nutritional information is approximate, excluding optional ingredients.
clothing material: 1 muffin calorie: 345 carbohydrate: 39 g protein: 5.1 g province: 21.9 g Saturated Fat: 4.3 g Polyunsaturated fat: 4 g Monounsaturated fat: 10.5 g Trans fat: 0 g 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 steel: 2.6 mg
