Instructions

• Preheat your oven to 350°F (177°C). Place an oven rack in the center position and coat a 6-cup muffin pan with cooking spray or lightly grease it.
• In a medium bowl, whisk together 1 1/4 cups almond flour, 1/4 cup coconut flour, 1/2 tablespoon cinnamon, 3/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
• In a large bowl, whisk the 3/4 cup mashed ripe banana, 1/4 cup coconut sugar, 2 tablespoons melted coconut oil, 1 egg, and 3/4 teaspoon vanilla until smooth.
• Pour the dry ingredients into the wet ingredients and whisk gently until just combined; avoid overmixing.
• Fold in 1/4 cup roughly chopped pecans and 2 tablespoons mini dairy-free chocolate chips with a spatula.
• Use an ice cream scoop or spoon to divide the batter evenly among the 6 muffin cavities.
• Bake on the center rack for about 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the pan for about 10 minutes, then remove them and finish cooling on a wire rack until completely cooled.