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Chocolate, banana and nuts… this flavor combination is meant to be. And in a muffin? Really magical! These FLUFFY Banana Nut Muffins are vegan, gluten freeand generously Studded with walnuts and chocolate chips. Hubba, hubba!
Premium? They are easy to make with just 1 BOWL and a handful of simple and healthy ingredients. It’s muffin time, friends!
These vegan + gluten free Chocolate chip muffins start with eggless binders: mashed banana and flax eggs. The flax not only keeps them vegan but also adds omega-rich goodness and fiber. and ensures tender and perfectly moist muffins.
Maple syrup keeps these muffins mostly naturally sweetened (plus chocolate chips) and a combination of almond flour and our gluten-free flour blend makes them super fluffy with a tender crumb texture!
Besides the muffin basics like oil (or vegan butter), baking soda, vanilla, and salt, there are only two final ingredients: chocolate chips and nuts!
TO generous Quantity, of course! We will offer you nothing less than melted chocolate and crunchy nuts in each bite.
We can’t wait for you to try these muffins! They are:
Spongy
Wet
Tender
Nutty
chocolate studded
easy to do
And SO delicious!
Delicious yet healthy, they’re perfect for a lazy weekend breakfast or as a snack to take along and enjoy all week long. They also reheat beautifully from frozen if you want to have them on hand at all times (trust us…you will!).
More muffin recipes
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 10 (cupcakes)
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- 2 tablespoon linseed meal (to make flax egg*)
- 1/4 cup water (to make flax egg*)
- 2 half ripe bananas (2 bananas make ~3/4 cup or 210 g mashed)
- 1/2 cup maple syrup (or agave nectar)
- 1/4 cup avocado oil, melted coconut oil, or vegan butter
- 1 ½ teaspoonful baking soda
- 1 teaspoonful vanilla extract
- 1/2 teaspoonful sea salt
- 1 cup MB 1:1 GF mix (or other GF blend or all-purpose flour; see notes*)
- 1 cup almond flour (or almond flour)
- 23 cup raw walnuts, coarsely chopped (or subnuts)
- 23 cup dark chocolate chips (and more to cover // ensure it’s vegan/dairy-free as needed // we like Enjoy Life)
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Preheat the oven to 350 degrees F (176 C) and lightly grease a standard-size muffin pan or add liners. Set aside.
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In a large bowl, add the flaxseed meal and water. Let it sit for 5 minutes to thicken; These are your flax eggs.
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Add the bananas and mash with a fork or potato masher until almost smooth.
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Add the maple syrup, oil, baking soda, vanilla and sea salt. Beat for about 30 seconds until well combined.
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Add the gluten-free flour mixture and the almond flour (or almond meal). Stir with a wooden spoon or spatula until combined. Add the nuts and chocolate chips.
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Divide the batter evenly among the muffin cups, filling them almost to the top. Optionally, top with a few sprinkles of chocolate chips.
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Bake for 25-28 minutes or until the top is golden brown and a toothpick inserted comes out clean.
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Let cool for 5 minutes in the muffin tin, then carefully remove and let cool completely on a cooling rack.
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Once cooled, store in a covered container at room temperature for 3 to 4 days, in the refrigerator for 1 week, or in the freezer for up to 1 month.
*Our original DIY GF mix would also work in this recipe as would similar store-bought mixes. If you are not gluten-free, you can substitute whole wheat pastry flour or unbleached all-purpose flour for the gluten-free mix.
*Modified from the Banana Chocolate Walnut Muffins in our cookbook.
*Nutrition information is a rough estimate calculated without optional ingredients.
Service: 1 muffin Calories: 345 Carbohydrates: 39 gram Protein: 5.1 gram Fat: 21.9 gram Saturated fats: 4.3 gram Polyunsaturated fats: 4 gram Monounsaturated fats: 10.5 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 314 mg Potassium: 358 mg Fiber: 5.1 gram Sugar: 17.4 gram Vitamin A: 3 UI Vitamin C: 2 mg Calcium: 64 mg Iron: 2.6 mg
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