1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF)
Fluffy, 1-bowl vegan + gluten-free banana muffins generously studded with pecans and chocolate chips. Perfect for a lazy weekend breakfast or take-along snack!
Servings 10 (muffins)
Ingredients
- 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 other GF blend or all-purpose flour — see notes*)
- 1 cup almond flour (or almond meal)
- 2/3 cup raw pecans, roughly chopped (or sub walnuts)
- 2/3 cup dark chocolate chips (plus more for topping // ensure vegan/dairy-free as needed // we like Enjoy Life)
Instructions
- Preheat the oven to 350 degrees F (176 C) and lightly grease a standard-size muffin tin or add paper liners. Set aside.
- To a large mixing bowl, add flaxseed meal and water. Let sit for 5 minutes to thicken — these are your flax eggs.
- Add the bananas and mash together with a fork or potato masher until mostly smooth.
- Add the maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds until well combined.
- Add the gluten-free flour blend and almond flour (or almond meal). Stir with a wooden spoon or spatula until just combined. Fold in the pecans and chocolate chips.
- Divide the batter evenly among muffin tins, filling almost to the tops. Optionally, top with a few sprinkles of chocolate chips.
- Bake for 25-28 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Let cool for 5 minutes in the muffin tin, then gently remove and let cool completely on a cooling rack.
- Once cooled, store in a covered container at room temperature for 3-4 days, in the refrigerator for 1 week, or in the freezer for up to 1 month.
Video
Notes
*If not vegan, you could try 2 eggs in place of the 2 Tbsp flaxseed meal + 1/4 cup water, but we haven’t tested it this way. Let us know in the comments if you do!
*Our original DIY GF Blend would also work in this recipe as would similar store-bought blends. If not gluten-free, you can substitute whole wheat pastry flour or unbleached all-purpose flour for the gluten-free blend.
*Modified from the Banana Chocolate Pecan Muffins in our cookbook.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Our original DIY GF Blend would also work in this recipe as would similar store-bought blends. If not gluten-free, you can substitute whole wheat pastry flour or unbleached all-purpose flour for the gluten-free blend.
*Modified from the Banana Chocolate Pecan Muffins in our cookbook.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 muffin Calories: 345 Carbohydrates: 39 g Protein: 5.1 g Fat: 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 Iron: 2.6 mg