4.8 from 48 votes
1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF)
Fluffy, 1-bowl vegan + gluten-free banana muffins generously studded with pecans and chocolate chips. Perfect for a lazy weekend breakfast or take-along snack!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 10 (muffins)
Calories: 345 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Vegan
Ingredients
- 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 other GF blend or all-purpose flour — see notes*)
- 1 cup almond flour (or almond meal)
- 2/3 cup raw pecans, roughly chopped (or sub walnuts)
- 2/3 cup dark chocolate chips (plus more for topping // ensure vegan/dairy-free as needed // we like Enjoy Life)
Instructions
- Preheat the oven to 350 degrees F (176 C) and lightly grease a standard-size muffin tin or add paper liners. Set aside.
- To a large mixing bowl, add flaxseed meal and water. Let sit for 5 minutes to thicken — these are your flax eggs.
- Add the bananas and mash together with a fork or potato masher until mostly smooth.
- Add the maple syrup, oil, baking soda, vanilla, and sea salt. Whisk for about 30 seconds until well combined.
- Add the gluten-free flour blend and almond flour (or almond meal). Stir with a wooden spoon or spatula until just combined. Fold in the pecans and chocolate chips.
- Divide the batter evenly among muffin tins, filling almost to the tops. Optionally, top with a few sprinkles of chocolate chips.
- Bake for 25-28 minutes or until the tops are golden brown and a toothpick inserted 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, in the refrigerator for 1 week, or in the freezer for up to 1 month.
Cup of Yum
Notes
- *If not vegan, you could try 2 eggs in place of the 2 Tbsp flaxseed meal + 1/4 cup water, but we haven’t tested it this way. Let us know in the comments if you do! *Our original DIY GF Blend would also work in this recipe as would similar store-bought blends. If not gluten-free, you can substitute whole wheat pastry flour or unbleached all-purpose flour for the gluten-free blend. *Modified from the Banana Chocolate Pecan Muffins in our cookbook. *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Serving
1muffin
Calories
345
(17%)
Carbohydrates
39g
(13%)
Protein
5.1g
(10%)
Fat
21.9g
(34%)
Saturated Fat
4.3g
(22%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10.5g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
314mg
(13%)
Potassium
358mg
(10%)
Fiber
5.1g
(20%)
Sugar
17.4g
(35%)
Vitamin A
3IU
(0%)
Vitamin C
2mg
(2%)
Calcium
64mg
(6%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 10(muffins)
Amount Per Serving
Calories 345
% Daily Value*
| Serving | 1muffin | |
| Calories | 345 | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5.1g | 10% |
| Fat | 21.9g | 34% |
| Saturated Fat | 4.3g | 22% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10.5g | 53% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 314mg | 13% |
| Potassium | 358mg | 8% |
| Fiber | 5.1g | 20% |
| Sugar | 17.4g | 35% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.