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!
Print
Pin
Servings: 12 muffins
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
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.