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, pals!
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 additionally provides omega- & fiber-rich goodness and ensures completely moist, tender muffins.
Maple syrup retains these muffins principally naturally sweetened (in addition to 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!
Moreover the muffin fundamentals like oil (or vegan butter), baking soda, vanilla, and salt, there are simply two remaining 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 will’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. In addition they reheat superbly from frozen if you wish to maintain them round always (belief us…you’ll!).
Extra Muffin Recipes
In the event you do this recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 10 (muffins)
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)
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Preheat the oven to 350 levels F (176 C) and frivolously grease a standard-size muffin tin or add paper liners. Put aside.
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To a big mixing bowl, add flaxseed meal and water. Let sit for five minutes to thicken — these are your flax eggs.
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Add the bananas and mash along with a fork or potato masher till principally clean.
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Add the maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds till nicely mixed.
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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.
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Divide the batter evenly amongst muffin tins, filling nearly to the tops. Optionally, high with just a few sprinkles of chocolate chips.
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Bake for 25-28 minutes or till the tops are golden brown and a toothpick inserted comes out clear.
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Let cool for five minutes within the muffin tin, then gently take away and let cool fully on a cooling rack.
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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.
*Our unique DIY GF Blend would additionally work on this recipe as would comparable store-bought blends. If not gluten-free, you possibly can 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 info is a tough estimate calculated with out optionally available 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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