These 1-bowl Gluten Free Chocolate Walnut Banana Muffins are loaded with chocolate chips and walnuts for a delicious bite!
I had to amp up the classic banana bread muffin with chocolate and walnuts. These delicious chocolate banana muffins are gluten free, dairy free, and can be made refined sugar free depending on the chocolate chips you use. You can also leave out the walnuts if you are allergic, but the chocolate-walnut combo is divine if you can have them.
What’s in These Chocolate Walnut Banana Muffins?
- Bananas
- Maple syrup
- Melted oil or butter: you can use olive oil, melted coconut oil, or melted (vegan) butter. Any and all will work in this recipe!
- Eggs
- Vanilla extract
- 1:1 gluten free flour
- Cocoa powder
- Baking soda
- Chocolate chips
- Walnuts
Ingredient Substitutions
Oil/butter: I have not tried this, but I think using applesauce would work if you want to keep this recipe fat free.
Walnuts: If you have a nut allergy, feel free to leave this out.
Eggs: I have not tested a vegan version of this recipe. If you try this gluten free banana muffin recipe with an egg substitute, share how it goes in the comments.
More Banana Goodness
Looking for more banana-based recipes? Check these out…
Paleo Banana Bread
Paleo Banana Bread Coffee Cake
Gluten Free Fudgy Chocolate Banana Bread
Gluten Free and Vegan Banana Cream Pie
Banana Pudding Ice Cream Sandwiches
Gluten Free Chocolate Walnut Banana Muffins
Ingredients
- 3 ripe bananas
- 1/3 cup maple syrup
- 1/4 cup melted oil or butter (coconut oil, olive oil, or any butter variety will work)
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup 1:1 gluten free flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2+ cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350F.
- Mash the bananas in a large bowl then add the remaining wet ingredients (maple syrup, oil, eggs, vanilla) and beat to combine.
- Add in the flour, cocoa powder, and baking soda and mix until just combined.
- Fold in the chocolate chips and walnuts (adding more if desired!).
- Scoop batter into lined muffin tin. This recipe makes 16 muffins, so you may need to bake in batches.
- Blake for 20 minutes then let cool for at least 10 minutes in the pan before removing to a wire rack to finish cooling.
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