Dark Chocolate Walnut Banana Muffins
Our gluten-free dark chocolate walnut banana muffins are easy & sophisticated. The walnuts add a bit of textures and the dark chocolate chips feel indulgent. These is a small-batch recipe but you can easily double it and make a dozen-plus muffins to enjoy, freeze or share.
These dark chocolate walnut banana muffins are super moist from the smashed banana and have a nice depth of flavor from the dark chocolate and nuts. The batter will be thick so unlike most muffin recipes, you’ll want to fill your muffin cups nearly full — also double-up on these if you can as the batter is wet from all the moisture.
This is also a super versatile recipe – if you are not a nut-lover, substitute more dark chocolate. Make these dairy free by using Enjoy Life or other dairy-free chips. Or, add different nuts and chips — like pecans and milk chocolate, or hazelnuts and semi-sweet.
Make sure your bananas are super ripe – covered in dark spots – before mashing. We like to leave ours on the counter for days and then pop into the fridge unless using immediately.
Mix, bake, enjoy & share!
Find more recipes and inspiration HERE!
Dark Chocolate Walnut Banana Muffins
Equipment
- Muffin tin
Ingredients
- 1 1/2 very ripe bananas
- 75 milliliters canola oil or other neutral flavored vegetable oil
- 1 large eggs
- 1/2 tsp vanilla paste or pure vanilla extract
- 125 grams gluten-free baking flour (about 1 2/3 cups) Like Blends by Orly Sydney Blend Flour or Better Batter
- 50 grams caster sugar, or superfine sugar (about 1/2 cup) or 1/2 cup plus 2 tsp granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 75 grams dark chocolate chips like Guittard
- 75 grams chopped toasted walnuts for topping
Instructions
- Preheat oven to 400 F. Line cupcake tin with muffin liners (you may want to double up as the chips melt)
- Peel and mash bananas with a fork and set aside
- Pour the oil into a large measuring cup and whisk in the egg
- In a separate bowl, combine your flour, sugar, baking soda and baking powder; stir to combine
- Slowly add the wet mixture to the flour mixture. Combine well
- Add mashed banana
- Fold in walnuts and dark chocolate chips. Batter will be thick
- Divide between 6-7 muffin cups, filling 7/8th full
- Bake for 20 minutes or until golden brown and cooked through
- Cool on wire rack and enjoy! Store in airtight container for up to a week (or share with friends!)
Notes
- Be sure if you are gluten-free that your baking soda, baking powder and chips are gluten-free
- Make this recipe dairy-free by using vegan chocolate or other flavored chips
- Leave your fresh bananas on the counter outside the fridge in order to ripen. You’ll know they are ripe when they have brown spots all over the surface
Nutrition
