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Banana Walnut Chocolate Chip Muffins

These delicious little bundles are the perfect balance of banana and chocolate! Try my vegan Banana Walnut Chocolate Chip Muffins today!

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Valentine’s Day is this week and while the mister and I don’t really celebrate it, it is fun to get swept up in the food fun of it all. Everything on my feed is chocolate and pink right now and I am seriously loving it. All the bloggers have busted out their heart shaped cookie cutters and are having a ball. The world needs a little more love right now and I for one am HERE FOR IT.

I have made these muffins before but until I try them at least twice I don’t feel comfortable getting them up here. I like to believe that you guys ACTUALLY come here for recipes that are tried and true AND taste good. 

There are as many flavour combos as stars in the sky (slight exaggeration) but one that will never go out of style is banana and walnut. Throw some chocolate in there and you have a piece of heaven. These muffins are just that.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Banana Walnut Chocolate Chip Muffins

These delicious little bundles of joy are the perfect balance of banana and chocolate! Try my vegan Banana Walnut Chocolate Chip Muffins today!
5 from 1 vote
Print Pin Rate
Servings: 12 muffins
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • oven
  • muffin tray

Ingredients

  • 2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
  • 1½ cup mashed banana (2½ large bananas)
  • 2 tsp baking soda
  • ¼ cup apple sauce
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ¼ cup olive oil
  • ½ tsp salt
  • 1 cup gluten-free flour
  • ½ cup almond flour
  • ½ cup oats (gluten free if necessary)
  • ½ cup walnuts chopped
  • ⅓ cup chocolate chips (plus more for topping)
  • 12 banana slices for top of each muffin
US Customary - Metric

Instructions

  • Prepare flax egg. Whisk water and flax together and set aside to gel for approximately 10 minutes. Preheat the oven to 375 and either grease a muffin tin or place liners.
  • In a medium sized bowl, mash banana until no clumps appear.
  • Add in baking soda, and remaining wet ingredients. Whisk vigorously to combine.
  • Start adding in dry ingredients, stirring as you go. Once everything is mixed add chopped walnuts and chocolate chips. Use an ice cream scoop (or spoon) to fill up liners 3/4 of the way.
  • If you have a small cookie cutter, cut fun designs in the 12 slices of banana and place on top and slightly press into the batter. Take a handful of chocolate chips and randomly press 3 more into the top of the muffin.
  • Place in a preheated oven for 23-26 minutes.
  • Allow to cool completely.

Nutrition

Serving: 1muffin | Calories: 230kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 281mg | Potassium: 188mg | Fiber: 4g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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