Chocolate Chip Pecan Muffins (GF, V, DF)
Who loves to wake up and enjoy a warm muffin straight from the oven? These muffins are perfect for those chocolate lovers who like to enjoy chocolate anytime of the day. These muffins are gluten-free, dairy-free, and packed with a whole lot of YUM!
Here I am with another BREAKFAST recipe and of course it contains…CHOCOLATE! I just can’t help myself. I love chocolate. Chocolate + Breakfast = one happy momma! When I am standing in the kitchen trying to decide what to make for breakfast, the first thing that pops into my mind is chocolate. I felt like my kiddos needed a change from baked oatmeal so why not make muffins. I wanted to use pecans because I love their rich buttery flavor.
If you ask me, it is culinary magic when pecans and chocolate meet! Pecans are a great source of energy and are packed with vitamins, antioxidants and minerals. Eating pecans on a regular basis is known to decrease bad cholesterol in the body. These nuts are a great source of vitamin E and a rich source of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium. Oh, and there are oats in these muffin, which are another food that can be beneficial to one’s health.
These Chocolate Pecan muffins are delicious straight of the oven and are perfect the next day for a grab and go breakfast. I really wanted to make a fluffy moist GLUTEN-FREE muffin that is tasty. After two tries, these muffins evolved and if you ask me, they are quite YUMMY! Go ahead, make them, and let me know what you think.
Here are some facts about these breakfast muffins:
- Super easy to make
- Delightfully paired with a glass of ice-cold almond milk.
- Chocolate and Pecans
- Packed with vitamins and minerals
I am constantly trying to come up with quick and easy breakfast options so I can share them with my mom that often believes that “she doesn’t have time to eat breakfast.” I call her bluff all of the time (I like to do that. What daughter doesn’t want to take care of their mom) and I send home baked oatmeal, cookies or muffins for her to eat while on the go. She is super thankful and is now willing to make these for herself since they are so simple to make.
REMEMBER, breakfast is the most important meal of the day! 🙂
Chocolate Chip Pecan Muffins (gluten-free, vegan, dairy-free)
- 1 cup gluten free all purpose flour (I use Bob's Red Mill 1 to 1 baking flour)
- 1 cup gluten free rolled oats
- 1/4 cup almond flour
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped pecans
- 1/2 cup vegan chocolate chips
- 1/4 cup pure maple syrup
- 3/4 cup almond milk (any plant-based milk)
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tbsp organic apple cider vinegar
- 1/3 cup unsweetened applesauce
- 1/4 cup organic refined coconut oil (melted but not hot)
Preheat oven to 400 F. Grease muffin pan or line muffin pan with baking cups. Set aside.
Prepare flax egg. Whisk the flax and water together. Let sit for at least 3 minutes. Whisk together apple cider vinegar and milk, set aside.*
In a bowl combine dry ingredients, mix well.
In a small bowl combine flax egg, maple syrup, applesauce and coconut oil (melted but not hot). Mix well. Then add milk with vinegar.
Combine dry ingredients with the wet ingredients. Mix thoroughly. Fold in pecans and chocolate chips.
Divide mixture evenly into muffin pan. Bake for 20-22 minutes.
- When apple cider vinegar and milk are whisked together and then left to sit it will curdle. Once it is curdled it will react with the leavening agents leaving the baked goods fluffy (lighter).