Chocolate Chip Banana Pecan Muffins
Recipe by Tina Gravalos
Ingredients
14
Time
23m
Serves
6
Pecans are loaded with heart healthy fats, fiber and contain nutrients like copper, manganese, thiamine and magnesium. They are anti-inflammatory and pack an antioxidant punch!
Breakfast
Snack
Gluten-Free
Ingredients
1/2 cup
Fine Almond Flour
1/4 cup
Coconut Flour
2 Tbsp
Coconut Sugar
1 tsp
Baking Powder
1 pinch
Sea Salt
1
Egg
1
Ripe Banana
1/3 cup
Almond Milk
1 tsp
Pure Vanilla Extract
1/2 cup
Smooth Almond Butter
1/4 cup
Melted Butter
1/3 cup
Pecans
1/3 cup
Unsweetened Chocolate Chips
1 tsp
Flaky Salt
Instructions
1
Preheat oven to 350 degrees F and line a muffin pan with muffin liners or grease the muffin pan with coconut oil.
2
In a large bowl, add the almond flour, coconut flour, coconut sugar, baking powder, sea salt, and mix to combine.2. In a large bowl, add the almond flour, coconut flour, coconut sugar, baking powder, sea salt, and mix to combine.
3
In another bowl, add the egg and whisk. Add the banana and mash until it’s smooth and not lumpy. Add the almond milk, vanilla extract and mix to combine.
4
Add wet ingredients into dry ingredients and continue to mix.
5
Add the almond butter and grass-fed butter and continue to mix.
6
Fold in the chocolate chips and pecans.
7
Fill muffin pan with batter. Fill each spot almost up to the top.
8
Add more chocolate chips on top, if you desire. You can press them into the muffin batter. Top with flaky salt if you desire.
9
Bake for 18-23 minutes, or until you can stick a toothpick in the centre and it comes out clean
10
Let cool for at least 10-15 minutes.
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
