Banana Chocolate Pecan Muffins
Author: Dana Shulz - Minimalist Baker
Recipe type: Muffin
Serves: 12 muffins
- 2 T ground flaxseeds
- 4 medium ripe bananas
- 2 tsp baking soda
- ¼ cup plus 1 Tbsp brown sugar, packed
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- ¼ cup melted coconut oil (or vegan butter)
- 1 cup spelt flour or gluten-free flour blend
- ½ cup almond meal or ground/processed almonds
- ½ cup oats
- ⅓ cup pecans
- ⅓ cup dark chocolate chips
- Preheat the oven to 375 F. Lightly grease a standard-size muffin tin or add paper liners.
- Prepare the flax-eggs by adding 5 T water to 2 T ground flax and let sit for 5 minutes in a large bowl.
- Add the banana and baking soda and mash together.
- Add the brown sugar, maple syrup, cinnamon, and salt. Whisk for 1 minute.
- Add the vanilla and coconut oil. Whisk again.
- Add the flour, almond meal, and oats. Stir with a wooden spoon until just combined. Fold in chocolate.
- Divide the batter evenly among muffin tins, filling practically full. Top with the pecans and a few sprinkles of chocolate.
- Bake for 17-22 minutes or until the tops are golden brown and a toothpick 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, or in the freezer for up to 1 month.
Recipe by Crystal Higgins at https://crystalhiggins.com/weekend-brunch-babies-ladies-gents-be-brunchin/
3.5.3208