Banana muffins are a classic comfort food, but when you swap out traditional ingredients for plant-based, gluten-free alternatives, you get an entirely new and equally delicious twist on the beloved treat. These vegan, gluten-free banana nut muffins combine the natural sweetness of ripe bananas with the rich flavor of pecans and dark chocolate chips, creating a snack that’s as wholesome as it is indulgent. Whether you’re baking for breakfast, a snack, or a treat to share with friends, these muffins are sure to hit the spot.

What makes these muffins special is not just their taste, but also their thoughtful use of wholesome ingredients. Made with ripe bananas, maple syrup, and healthy fats like avocado oil or coconut oil, they pack a nutritious punch without sacrificing flavor. With a soft, moist texture and a touch of sweetness, these muffins are perfect for anyone following a vegan or gluten-free diet, or anyone who simply loves a good muffin.

Ready to bake? Let’s dive into the recipe!

Ingredients:
Wet Ingredients:
2 Tbsp flaxseed meal (for flax eggs)

1/4 cup water (for flax eggs)

2 medium ripe bananas (about 3/4 cup or 210g mashed)

1/2 cup maple syrup (or agave nectar for a milder sweetness)

1/4 cup avocado oil (or substitute with melted coconut oil or vegan butter)

1 ½ tsp baking soda

1 tsp vanilla extract

1/2 tsp sea salt

Dry Ingredients:
1 cup gluten-free flour blend (MB 1:1 GF Blend or another gluten-free blend)

1 cup almond flour (or almond meal)

2/3 cup raw pecans, roughly chopped (or walnuts as a substitute)

2/3 cup dark chocolate chips (ensure they are dairy-free and vegan, such as Enjoy Life brand)

Instructions:
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 350°F (176°C). Lightly grease a standard muffin tin or line it with paper liners to prevent sticking. This ensures that your muffins come out perfectly shaped and easy to serve.

Step 2: Make Your Flax Eggs
In a large mixing bowl, combine the flaxseed meal with the water. Stir it together and let it sit for about 5 minutes. This will allow the mixture to thicken and form a gel-like consistency, mimicking the binding action of eggs. This simple swap is the secret to making these muffins vegan.

Step 3: Mash the Bananas
While the flax eggs are setting, take your ripe bananas and mash them in the same mixing bowl with a fork or potato masher. You want a mostly smooth texture, but don’t worry if there are still a few small lumps—that’s part of the charm of banana muffins. The mashed bananas provide moisture, natural sweetness, and a great flavor base for the rest of the ingredients.

Step 4: Combine the Wet Ingredients
To the mashed bananas, add the maple syrup, avocado oil (or your chosen fat), baking soda, vanilla extract, and sea salt. Whisk everything together for about 30 seconds until it’s well combined. The baking soda will help the muffins rise and get that light, fluffy texture, while the vanilla and sea salt will enhance the overall flavor.

Step 5: Add the Dry Ingredients
Next, fold in the gluten-free flour blend and almond flour (or almond meal). Stir gently with a wooden spoon or spatula just until everything is combined. Be careful not to overmix—this can lead to dense muffins. The batter should be thick but still scoopable.

Step 6: Stir in the Nuts and Chocolate Chips
Now, it’s time to add the fun part—pecans (or walnuts) and dark chocolate chips! These additions not only boost the flavor but also give the muffins a satisfying crunch and a little extra sweetness. Gently fold them into the batter, making sure they’re evenly distributed throughout.

Step 7: Fill the Muffin Tins
Divide the batter evenly among the muffin tins, filling each one almost to the top. The batter will rise as it bakes, so make sure not to overfill. For an extra touch, sprinkle a few more chocolate chips on top of the muffins before baking. This will give them a little extra decadence.

Step 8: Bake to Perfection
Place the muffin tin in the oven and bake for 25-28 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the muffins towards the end of the baking time to ensure they don’t over-bake. The perfect muffin should be slightly firm to the touch but not dry.

Step 9: Let the Muffins Cool
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, gently remove them and place them on a cooling rack to cool completely. Letting them cool fully is important for the texture and flavor to develop.

Step 10: Serve and Store
Once the muffins have cooled, they’re ready to be enjoyed! You can store them at room temperature in a covered container for about 3-4 days. If you want to keep them for longer, refrigerate them for up to a week, or freeze them for up to a month. To enjoy them from the fridge or freezer, just let them come to room temperature before serving.

Final Thoughts
These vegan banana nut muffins are the perfect balance of healthy and indulgent. They’re packed with wholesome ingredients, yet they still have that irresistible sweet and nutty flavor we all love. Whether you’re following a gluten-free or vegan lifestyle, or you just appreciate a delicious homemade treat, these muffins are a must-try. The combination of ripe bananas, crunchy pecans, and melty chocolate chips makes each bite feel like a little moment of bliss. So, grab your ingredients and get baking—these muffins won’t last long!