Oh my gosh are these muffins good! Combine a delicious (healthy) banana bread base with chocolate chips and the crunch of a pecan…. I can’t think of a much better combo.
Bananas are one of my favorite fruits, I could eat one everyday and never get sick of them. But they are such a tricky fruit because of how fast they get ripe. I am totally a banana snob, I want them to be perfectly ripe, not too green and definitely no brown spots. Because I am so particular, as soon as my bananas start getting spots I put them into the freezer to save them for yummy recipes like this one.
The bananas and greek yogurt make these muffins so deliciously moist.
Gluten Free Banana Chocolate Chip Pecan Muffins
Print RecipeIngredients
- 3 ripe bananas, mashed
- 1 egg
- ½ C plain Greek yogurt
- ¼ C honey
- 1 T vanilla
- 1 T olive oil
- 2 T almond milk
- 1 and ½ C oat flour *(see notes to easily make your own)
- 1 tsp baking soda
- ¼ tsp salt
- ½ C chocolate chips
- ½ C chopped pecans
Instructions
Thoroughly mix mashed banana, egg, Greek yogurt, honey, vanilla, olive oil and almond milk.
Add oat flour, baking soda, and salt to the wet mixture- mix well.
Fold in chocolate chips and pecans.
Divide batter among 16 muffin tins with liners.
Bake at 350 for 20 minutes. (Do not over-bake, these muffins are best super moist and will dry out if over-baked.)
Let cool for 5-10 minutes before serving.
Notes
*To make your own oat flour simply place oats in blender or food processor and blend until very fine flour. Be sure to measure oat flour AFTER blending.
