Close Menu
    Latest Recipes

    1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF)

    Team_DailyRecipesOnlineBy 4 Mins Read


    Chocolate, banana, and pecans…this taste mixture is supposed to be. And in a muffin? Actually 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!

    Flaxseed meal, chocolate chips, avocado oil, water, almond flour, gluten-free flour blend, bananas, pecans, maple syrup, salt, vanilla, and baking soda

    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 in addition provides omega- & fiber-rich goodness and ensures completely moist, tender muffins.

    Mashing banana in a mixing bowl with flax eggs

    Maple syrup retains these muffins principally naturally sweetened (moreover 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!

    Adding chocolate chips into a bowl of batter topped with chopped pecans

    Moreover the muffin fundamentals like oil (or vegan butter), baking soda, vanilla, and salt, there are simply two remaining substances: chocolate chips and pecans!

    Overhead photo of a muffin tin filled with batter and topped with extra 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 chew.

    Vegan gluten-free banana chocolate chip muffins on a stack of tiles

    We are able to’t wait so that you can strive these muffins! They’re:

    Fluffy
    Moist
    Tender
    Nutty
    Chocolate-studded
    Simple to make
    & SO scrumptious!

    Being decadent but healthful, they’re good 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 preserve them round always (belief us…you’ll!).

    Extra Muffin Recipes

    Should you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

    Partially eaten banana chocolate pecan muffin to show the fluffy texture and melty chocolate

    Prep Time 15 minutes

    Cook dinner Time 25 minutes

    Whole Time 40 minutes

    Servings 10 (muffins)

    Course Breakfast, Dessert, Snack

    Delicacies Gluten-Free, Vegan

    Freezer Pleasant 1 month

    Does it preserve? 3-4 Days

    Forestall 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)

    • Preheat the oven to 350 levels F (176 C) and evenly grease a standard-size muffin tin or add paper liners. Put aside.

    • To a big mixing bowl, add flaxseed meal and water. Let sit for five minutes to thicken — these are your flax eggs.

    • Add the bananas and mash along with a fork or potato masher till principally clean.

    • Add the maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds till properly mixed.

    • 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.

    • Divide the batter evenly amongst muffin tins, filling virtually to the tops. Optionally, prime with a number of sprinkles of chocolate chips.

    • Bake for 25-28 minutes or till the tops are golden brown and a toothpick inserted comes out clear.

    • Let cool for five minutes within the muffin tin, then gently take away and let cool utterly on a cooling rack.

    • As soon as cooled, retailer in a lined container at room temperature for 3-4 days, within the fridge for 1 week, or within the freezer for as much as 1 month.

    *If not vegan, you can strive 2 eggs rather than the two Tbsp flaxseed meal + 1/4 cup water, however we haven’t examined it this fashion. Tell us within the feedback in case you do!
    *Our unique DIY GF Blend would additionally work on this recipe as would related store-bought blends. If not gluten-free, you’ll be able to 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 data is a tough estimate calculated with out non-compulsory 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





    Source link

    Related Posts