Gluten Free Banana Pecan Chocolate Chip Muffins
When you have a couple of ripe bananas staring at you from the fruit bowl, you know it’s time to treat yourself to these easy, crowd pleasing, delicious muffins. I generally always have toasted pecan pieces and extra dark chocolate chips on hand, however you can substitute with walnuts and omit the chocolate chips if you prefer.
2 ripe bananas
½ cup brown sugar
¼ cup coconut oil
¼ cup plain Greek yogurt
½ teaspoon vanilla extract
½ teaspoon cinnamon
½ cup quinoa flour
½ cup almond flour
¼ cup coconut flour
½ teaspoon xanthum gum
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup toasted pecan pieces
¼ cup dark chocolate chips
Preheat the oven to 350 F (180 C). Line a muffin tin with 12 large baking cups.
In a large mixing bowl whisk together the coconut oil, sugar, yogurt, eggs, vanilla and cinnamon.
Add the flours, baking powder, baking soda, xanthum gum and stir until well combined.
Fold in the chocolate chips and pecan pieces.
Using a cookie scoop, scoop the mixture into the prepared muffin tin.
Bake for 20 minutes or until firm and golden. Enjoy warm or at room temperature.
G'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with.