If you’ve perused my blog for a little bit, one thing you’ll probably notice right away is the amount of muffin recipes I have compared to anything else.
And if I’m being totally honest, there’s a reason for it.
Muffins were ALWAYS my guilty pleasure. The thing that I loveeeeed to eat. But, muffins didn’t always agree with me and I could never figure out why (until of course, I found out I was celiac).
Before that, I was in university and I used to go to Tim Hortons for my daily chocolate chip muffin and chocolate milk. And although they made me feel terrible- I loved the taste too much to stop.
When I eventually found out I was celiac and started making better decisions (aka going cold turkey with gluten and dairy)- I was devastated that I had to ‘give up’ muffins.
Since then, I’ve made it my MISSION to recreate as many muffin recipes as I can, so that I can not only eat something delicious- but eat something entirely guilt free as well.
These muffins are no different- in fact, they are my hubby’s favourite version of the different flavours I’ve tried. They are moist, sweet, delicious, and the PERFECT pick me up snack. And I’m guessing you’ll probably mark them as one of your favourites too!
I hope you enjoy it, and if you try this recipe I’d love to know!
Cranberry Pecan Chocolate Muffins (Vegan, GF)
- 3 mashed overripe bananas
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/8 cup dried cranberries (I use apple juice sweetened)
- 1/8 cup dark chocolate chips (I use stevia sweetened)
- 1/8 cup chopped pecans
- 3/4 cup almond flour
- 1 & 3/4 cup GF quick oats (I use the Only Oats brand)
- 1 tbsp baking powder
- 1/4 tsp pink Himalayan salt
STEP 1: Preheat oven to 350 degrees Fahrenheit.
STEP 2: Mash banana well and add in maple syrup, almond milk, salt and vanilla. Add in pecans, chocolate chips, cranberries, baking powder, almond flour and oats, stirring well to combine.
STEP 3: Allow to sit for a few minutes while you prepare the muffin tray. You can either grease yours with oil (I used avocado oil), or you could use muffin cups.
STEP 4: Evenly distribute the batter between all of the cups. Cook in the oven for 15-25 minutes or until firm and golden brown. Allow them to cool 10 minutes in the pan, and then fully on a cooling rack before being eaten.
- I use a potato masher to mash my bananas by hand.
- These will last up to 5 days in an air-tight container in the fridge. They also freeze well!