These delicious muffins are super moist from the smashed banana and have a unique touch of sweetness and crunch from the dark chocolate and walnuts. They are gluten-free and optionally dairy-free (use vegan dark chocolate chips!)
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