Gluten-Free Vegan Banana Chocolate Pecan Muffins Ft

Name: Gluten-Free Vegan Banana Chocolate Pecan Muffins Ftw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 flax eggs (2 tablespoons flaxseed meal plus 5 tablespoons water); 4 medium ripe bananas (1 3/4 cups); 2 teaspoons baking soda; 1/4 cup plus 1 tablespoon organic brown sugar, packed; 1/4 cup maple syrup or agave nectar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sea salt; 1 teaspoon pure vanilla extract; 1/4 cup melted coconut oil or melted vegan butter; 1 cup gluten--free flour blend (If you aren't gluten--free, whole-wheat pastry flour or unbleached all--purpose flour will work); 1/2 cup almond meal; 1/2 cup gluten--free rolled oats; 1/3 cup vegan dark chocolate (70 percent cacao or higher is best) roughly chopped, plus more for topping; 1/3 cup raw pecans (or substitute walnuts); 1 tablespoon coconut sugar or organic cane sugar for topping (optional)

Servings: persons

2 flax eggs (2 tablespoons flaxseed meal plus 5 tablespoons water)
4 medium ripe bananas (1 3/4 cups)
2 teaspoons baking soda
1/4 cup plus 1 tablespoon organic brown sugar, packed
1/4 cup maple syrup or agave nectar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1/4 cup melted coconut oil or melted vegan butter
1 cup gluten--free flour blend (If you aren't gluten--free, whole-wheat pastry flour or unbleached all--purpose flour will work)
1/2 cup almond meal
1/2 cup gluten--free rolled oats
1/3 cup vegan dark chocolate (70 percent cacao or higher is best) roughly chopped, plus more for topping
1/3 cup raw pecans (or substitute walnuts)
1 tablespoon coconut sugar or organic cane sugar for topping (optional)

1
Preheat oven to 375u00b0F. Lightly grease standard-size muffin tin.
2
Combine the flaxseed meal and water in large mixing bowl and stir to create the flax eggs. Let set for 5 minutes.
3
Add banana and baking soda and mash, leaving just a bit of texture.
4
Add brown sugar, maple syrup, cinnamon, and salt. Whisk for one minute.
5
Add vanilla and oil and whisk again.
6
Add flour, almond meal, and oats. Stir with wooden spoon until just combined. Fold in dark chocolate.
7
Divide batter evenly among 10 to 11 muffin molds, filling practically full. Top with pecans (or walnuts) and a few sprinkles of extra chopped dark chocolate, as well as a little coconut sugar or cane sugar for a crusty top if you like.
8
Bake for 17 to 22 minutes or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5 minutes in muffin tin, then gently remove and let cool completely on cooling rack.
9
Once completely cooled, store in covered container at room temperature for several days. Freeze for longer term storage.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 flax eggs (2 tablespoons flaxseed meal plus 5 tablespoons water), 4 medium ripe bananas (1 3/4 cups), 2 teaspoons baking soda, 1/4 cup plus 1 tablespoon organic brown sugar, packed, and more.

Yes, Gluten-Free Vegan Banana Chocolate Pecan Muffins Ftw falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Vegan Banana Chocolate Pecan Muffins Ftw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions