Gluten-Free Vegan Banana Chocolate Pecan Muffins FTW

Waking up to a nasty alarm is a little easier when dangerously fluffy muffins are waiting for you in the kitchen. Dark chocolate, ripe banana, and pecans combine perfectly to create lush, wonderfully healthy muffins that are perfect for a lazy weekend breakfast or a snack that you can take with you. Dana Schultz, author of the book "The Everyday Cooking of a Minimalist Baker," believes that the gluten-free recipe that chocolate lovers dream of could not be more perfect in terms of combining flavors. (True.) They're so soft and chewy that they can quickly become your favorite way to make muffins.Banana-chocolate pecan muffins are reprinted from Minimalist Baker's Everyday Cooking magazine by agreement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House company.
Preheat the oven to 375°F. Lightly grease a standard-sized muffin tin.Combine the flaxseed flour and water in a large mixing bowl and stir to make the flaxseed eggs. Let stand for 5 minutes.Add the banana and baking soda and mash until smooth.Add the brown sugar, maple syrup, cinnamon, and salt. Beat for one minute.Add vanilla and butter and whisk again.Add flour, almond flour and oatmeal. Stir with a wooden spoon until smooth. Roll in dark chocolate.Spread the batter evenly over 10-11 muffin tins, filling almost to the brim. Sprinkle the pecans (or walnuts) on top and sprinkle with extra crushed dark chocolate, plus a little coconut sugar or cane sugar for a crisp finish, if desired.Bake for 17-22 minutes, or until the tops are golden brown and a toothpick inserted in the middle of the muffin comes out clean. Allow to cool for 5 minutes in the muffin tin, then carefully remove and allow to cool completely on a wire rack to cool.Once completely cooled, store in a closed container at room temperature for several days. Freeze for longer storage.