These banana chocolate pecan muffins are a match made in heaven. Soft, fluffy, and bursting with rich chocolate and crunchy pecans, they’re vegan, gluten-free, and made with just a handful of wholesome ingredients. Best of all? You only need one bowl to make them!
The egg-free binders—mashed banana and flax eggs—keep the muffins tender and moist, while flax provides fiber and omega-3s. Maple syrup gives a natural sweetness, and a mix of almond flour and gluten-free flour results in a light, airy texture.
The chocolate chips and pecans add the perfect finishing touch—generous amounts for a muffin that’s indulgent yet wholesome. These muffins are ideal for a weekend breakfast or a delicious, on-the-go snack. Plus, they freeze beautifully for future enjoyment!
Ingredients
- 2 Tbsp flaxseed meal (to make flax egg*)
- 1/4 cup water (to make flax egg*)
- 2 medium ripe bananas (about 3/4 cup or 210 g mashed)
- 1/2 cup maple syrup (or agave syrup)
- 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 (or to taste)
- 1 cup gluten-free flour blend (or all-purpose flour)
- 1 cup almond flour (or almond meal)
- 2/3 cup pecans, roughly chopped (or walnuts)
- 2/3 cup dark chocolate chips (plus more for topping – ensure they are vegan, & dairy-free)
Method
- Preheat the oven to 176°C (350°F) and lightly grease a standard muffin tin or add paper liners. Set aside.
- In a large mixing bowl, combine flaxseed meal and water. Let sit for 5 minutes to thicken, creating flax eggs.
- Add the mashed bananas and stir until smooth.
- Mix in maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds to combine.
- Add the gluten-free flour blend and almond flour. Stir gently until just combined, then fold in the pecans and chocolate chips.
- Divide the batter evenly among muffin cups, filling almost to the top. Optionally, add extra chocolate chips on top.
- Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then remove and transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days, in the fridge for up to 1 week, or freeze for up to 1 month.
Enjoy these fluffy, moist, and delicious muffins any time of day!