Banana Chocolate Pecan Muffins
 
Prep time
Cook time
Total time
 
One bowl, vegan, gluten free option for a delicious weekend breakfast or portable snack
Author:
Recipe type: Muffin
Serves: 12 muffins
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 F. Lightly grease a standard-size muffin tin or add paper liners.
  2. Prepare the flax-eggs by adding 5 T water to 2 T ground flax and let sit for 5 minutes in a large bowl.
  3. Add the banana and baking soda and mash together.
  4. Add the brown sugar, maple syrup, cinnamon, and salt. Whisk for 1 minute.
  5. Add the vanilla and coconut oil. Whisk again.
  6. Add the flour, almond meal, and oats. Stir with a wooden spoon until just combined. Fold in chocolate.
  7. Divide the batter evenly among muffin tins, filling practically full. Top with the pecans and a few sprinkles of chocolate.
  8. Bake for 17-22 minutes or until the tops are golden brown and a toothpick comes out clean.
  9. Let cool for 5 minutes in the muffin tin, then gently remove and let cool completely on a cooling rack.
  10. 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/