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

Chocolate, banana, and pecans…this flavor combination is meant to be. And in a muffin? Truly magical! These FLUFFY banana nut muffins are vegan, gluten-free, and generously studded with pecans and chocolate chips. Hubba hubba!

Bonus? They’re easy to make with just 1 BOWL and a handful of simple, wholesome ingredients. It’s muffin time, friends!

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 begin with the egg-free binders: mashed banana and flax eggs. The flax not only keeps these vegan but also adds omega- & fiber-rich goodness and ensures perfectly moist, tender muffins.

Mashing banana in a mixing bowl with flax eggs

Maple syrup keeps these muffins mostly naturally sweetened (besides the chocolate chips), and a combination of almond flour and our go-to gluten-free flour blend makes them super fluffy with a tender crumb texture!

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

Besides the muffin basics like oil (or vegan butter), baking soda, vanilla, and salt, there are just two final ingredients: chocolate chips and pecans!

Overhead photo of a muffin tin filled with batter and topped with extra chocolate chips and pecans

A generous amount, of course! We wouldn’t set you up for anything less than melty chocolate and crunchy pecans in every bite.

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

We can’t wait for you to try these muffins! They’re:

Fluffy
Moist
Tender
Nutty
Chocolate-studded
Easy to make
& SO delicious!

Being decadent yet wholesome, they’re perfect for a lazy weekend breakfast or as a grab-and-go snack to enjoy throughout the week. They also reheat beautifully from frozen if you want to keep them around at all times (trust us…you will!).

More Muffin Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

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

See also Protein Cinnamon Rolls

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10 (muffins)

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

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)

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.

*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.

Serving: 1 muffin Calories: 345 Carbohydrates: 39 g Protein: 5.1 g Fat: 21.9 g Saturated Fat: 4.3 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 10.5 g Trans Fat: 0 g 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