Banana Chocolate Pecan Muffins

These banana chocolate pecan muffins are inspired by classic bakery-style muffins, reworked with plant-based and gluten-free ingredients. They are moist, naturally sweetened, and packed with banana flavor, melty chocolate, and crunchy pecans. Easy to make in one bowl and perfect for breakfast or snacks.

Why you’ll love this recipe

• Naturally vegan and gluten-free

• Soft, moist texture with crisp muffin tops

• Sweetened mainly with ripe banana

• One-bowl, simple method

• Freezer-friendly and great for meal prep

Ingredients notes

• Bananas: Use very ripe bananas with brown spots for maximum sweetness and moisture.

• Nut butter: Almond or peanut butter adds richness and structure without dairy.

• Sweetener: Coconut sugar or brown sugar works best for a deep, caramel-like flavor.

• Flour: Gluten-free all-purpose flour blend provides the best texture.

• Baking powder & soda: The combination helps the muffins rise evenly.

• Chocolate chips: Dark chocolate pairs well with banana and pecans.

• Pecans: Add crunch and balance the soft crumb. Walnuts also work.

How to make toasted marshmallow K-bars

Preheat the oven to 180°C and line a muffin tin with paper liners.

In a large bowl, mash the bananas until mostly smooth. Add the nut butter, sugar, plant-based milk, and vanilla extract. Mix until fully combined and creamy.

Sprinkle the flour, baking powder, baking soda, and salt over the wet mixture. Gently fold everything together until just combined. Do not overmix.

Fold in the chocolate chips and chopped pecans, distributing them evenly throughout the batter.

Divide the batter evenly between the muffin cups, filling each about three-quarters full. Add a few extra chocolate chips or pecans on top if desired.

Bake until the muffins are risen and a toothpick inserted in the center comes out mostly clean, with a few moist crumbs.

Remove from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.