1-Bowl Banana Chocolate Pecan Muffins

Ingredients

• ¾ tbsp Flaxseed Meal
• 1 whole Banana
• 3 tbsp Maple Syrup
• 1 ½ tbsp Avocado Oil
• ¾ tsp Baking Soda
• ½ tsp Vanilla Extract
• ½ cup Gluten-free 1:1 Flour Blend
• ½ cup Almond Flour
• ⅓ cup Raw Pecans
• ⅓ cup Dark Chocolate Chips

Instructions

1. Preheat the oven to 350°F and lightly grease a standard muffin tin or line with paper liners.
2. In a large mixing bowl, combine flaxseed meal with 1½ tbsp water. Let sit for 5 minutes to thicken into a flax egg.
3. Add the mashed banana to the bowl and mix until mostly smooth. Add maple syrup, avocado oil, baking soda, and vanilla extract. Whisk for 30 seconds until well combined.
4. Add the gluten-free flour blend and almond flour. Stir with a spatula until just combined, then fold in the pecans and chocolate chips. Season with salt to taste.
5. Divide the batter evenly among 4 muffin cups, filling nearly to the top. Bake for 25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
6. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.