Curious about banana chocolate pecan muffins? Let’s dive into a fresh take with key insights.

To chocolate banana and pecans this taste mixture is supposed to be invest away To to a boastful mixing bowl add linseed meal and water To let ride for five minutes to thicken these be your flax eggs To divide the dinge evenly amongst muffin tins filling virtually to the ace To optionally high with just a few scatter of chocolate bit To serving:1muffinenergy:345carbohydrates:39gprotein:5.1gfats:21.9gsaturated fats:4.3gpolyunsaturated fats:4gmonounsaturated fats:10.5gtrans fats:0gldl cholesterol:0mgsodium:314mgpotassium:358mgfiber:5.1gsugar:17.4gvitamin a:3iuvitamin c:2mgcalcium:64mgiron:2.6mg

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Stack of vegan gluten-free banana chocolate chip muffins dripping with melty chocolate

Flaxseed meal, chocolate chips, avocado oil, water, almond flour, gluten-free flour blend, bananas, pecans, maple syrup, salt, vanilla, and baking soda

Mashing banana in a mixing bowl with flax eggs

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

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

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

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

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And there you go—a fresh take to guide you forward!