Salted Chocolate Banana Nut Muffins
These muffins combine the sweetness of ripe bananas, the nuttiness of walnuts, and the richness of vegan chocolate chips, all enhanced by a sprinkle of flaky sea salt.
Ingredients
Muffin Batter
- 2 ripe bananas, mashed Ensure they are very ripe for the best sweetness.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup Adjust sweetness as desired.
- 1/4 cup melted coconut oil Can substitute with peanut butter.
- 1/2 tsp baking soda Use fresh for best rise.
- 1/2 tsp baking powder Use fresh for best rise.
- 1/4 tsp salt
- 1/2 cup walnuts, chopped Feel free to substitute with other nuts.
- 1/2 cup vegan chocolate chips Ensure they are gluten-free.
- to taste flaky sea salt for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine the mashed bananas, almond flour, coconut flour, maple syrup, melted coconut oil, baking soda, baking powder, and salt. Mix until well combined.
- Fold in the chopped walnuts and vegan chocolate chips.
- Divide the batter evenly among the muffin cups.
- Sprinkle a little flaky sea salt on top of each muffin.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
- Enjoy your muffins!
Notes
Store your muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag.