I’m a sucker for anything banana. Sometimes I’ll even just stand in the kitchen, break off pieces of banana, dip them in almond butter, and eat them for breakfast…or lunch…or dinner….whatever works!

So it would follow that I’m also a huge fan of banana bread, cakes, and muffins.

When I went gluten and dairy free, naturally I couldn’t do it without knowing there was a way to enjoy baked banana goods!

This recipe for vegan, gluten free, banana, chocolate chip, pecan muffins produces a final product that is so delicious, moist, light, and packed with flavor, you won’t even know anything is different!

Here is what you will need:

2 ripe bananas (preferably spotted or black)
1 cup GF all purpose flour
1/4 sweet sorghum flour
1/4 cup flaxseed meal
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp sea salt
3/4 cup vegan or granulated sugar (if you’re not vegan)
2 tbsp apple sauce, unsweetened
1 1/2 tsp vanilla extract
1/3 cup melted coconut oil
2/3 cup almond milk (or other non dairy milk)
1 cup vegan chocolate chips
1/4 cup pecan pieces

Preheat oven to 350F.

1. Cream the bananas until they are mush in a bowl fitted with a paddle attachment (you can also just use a fork if you don’t have a bowl with a paddle attachment).

2. Add in the flours, flaxseed meal, baking soda, baking powder, xanthan gum sea salt, sugar, vanilla, apple sauce, coconut oil and almond milk. Blend until combined.

3. Once combined, add in the chocolate chips and pecans, and blend until just combined.

4. Line a cupcake tin with either silicon cups or muffin wrappers (this recipe should make about 12-13 regular sized muffins). Fill the tins 3/4 full with batter.

5. Bake for 10 minutes, then rotate, and bake for another 10 minutes or until a toothpick comes out clean.

6. The muffins will keep at room temperature for 3-5 days, but are best enjoyed within the first few days (:

Enjoy!