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Banana Chocolate Pecan Vegan Gluten-Free Muffins Recipe

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3.9 from 36 reviews

These 1-Bowl Banana Chocolate Pecan Muffins are a delightful vegan and gluten-free treat, perfect for breakfast or a snack. Made with ripe bananas, dark chocolate chips, and crunchy pecans, they are naturally sweetened with maple syrup and use flax eggs as an egg substitute, combining wholesome ingredients for a moist and flavorful muffin.

Ingredients

Wet Ingredients

  • 2 Tbsp flaxseed meal (to make flax egg)
  • 1/4 cup water (to make flax egg)
  • 2 medium ripe bananas (approx. 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 tsp vanilla extract

Dry Ingredients

  • 1 ½ tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup MB 1:1 gluten-free blend (or other GF blend or all-purpose flour)
  • 1 cup almond flour (or almond meal)

Add-ins

  • 2/3 cup raw pecans, roughly chopped (or substitute walnuts)
  • 2/3 cup dark chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and lightly grease a standard muffin tin or line it with paper liners. Set aside.
  2. Make Flax Eggs: In a large mixing bowl, combine flaxseed meal and water and let sit for 5 minutes to thicken; this mixture acts as your flax eggs, a vegan binder.
  3. Mash Bananas: Add the ripe bananas to the flax mixture and mash with a fork or potato masher until mostly smooth for natural sweetness and moisture.
  4. Mix Wet Ingredients: Stir in maple syrup, chosen oil, baking soda, vanilla extract, and sea salt. Whisk for about 30 seconds until all ingredients are well combined.
  5. Add Dry Ingredients: Add the gluten-free flour blend and almond flour to the wet mixture. Stir gently with a wooden spoon or spatula until just combined to avoid overmixing.
  6. Fold in Pecans and Chocolate Chips: Carefully fold in the chopped pecans and dark chocolate chips to distribute evenly through the batter.
  7. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling them almost to the top. Optionally sprinkle extra chocolate chips on top for added texture and appearance.
  8. Bake: Place the muffin tin in the oven and bake for 25 to 28 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and Store: Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely. Store in a covered container at room temperature for 3-4 days, refrigerate up to 1 week, or freeze for up to 1 month.

Notes

  • You can substitute the GF flour blend with all-purpose flour if gluten is not a concern, but the texture may vary slightly.
  • Walnuts can be used in place of pecans if preferred.
  • The flax egg is essential for binding in this vegan recipe; do not skip this step.
  • Ensure bananas are ripe for best natural sweetness and moist texture.
  • For a nut-free version, omit almond flour and pecans and replace with extra GF flour or seeds.

Find it online: https://justsosavory.com/banana-chocolate-pecan-vegan-gluten-free-muffins-recipe/