Instructions

• Preheat the oven to 350°F and coat a 6-cup muffin pan with cooking spray.
• In a medium bowl, whisk together 1 1/4 cups (125 g) almond flour, 1/4 cup (25 g) coconut flour, 1/2 tablespoon cinnamon, 3/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
• In a separate large bowl, whisk 3/4 cup mashed ripe banana (200 g), 1/4 cup coconut sugar, 2 tablespoons melted coconut oil, 1 egg, and 3/4 teaspoon vanilla until smooth.
• Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in 1/4 cup roughly chopped pecans and 2 tablespoons mini dairy-free chocolate chips.
• Use an ice cream scoop to evenly divide the batter among the 6 prepared muffin cavities (about 3/4 full). Bake in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack or plate to cool completely.