Gluten-Free Vegan Banana Chocolate Pecan Muffins FTW

Preheat oven to 375°F. Lightly grease standard-size muffin tin.

Combine the flaxseed meal and water in large mixing bowl and stir to create the flax eggs. Let set for 5 minutes.

Add banana and baking soda and mash, leaving just a bit of texture.

Add brown sugar, maple syrup, cinnamon, and salt. Whisk for one minute.

Add vanilla and oil and whisk again.

Add flour, almond meal, and oats. Stir with wooden spoon until just combined. Fold in dark chocolate.

Divide batter evenly among 10 to 11 muffin molds, filling practically full. Top with pecans (or walnuts) and a few sprinkles of extra chopped dark chocolate, as well as a little coconut sugar or cane sugar for a crusty top if you like.

Bake for 17 to 22 minutes or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5 minutes in muffin tin, then gently remove and let cool completely on cooling rack.

Once completely cooled, store in covered container at room temperature for several days. Freeze for longer term storage.