Salted Chocolate Banana Nut Muffins (V + GF)






Holding a salted chocolate banana nut muffin to show the inner texture

Salted chocolate banana nut muffins — want we are saying extra!? These tremendous fluffy, moist, vegan and gluten-free desires take your traditional banana nut muffin up a notch with flaky sea salt and melty chocolate chips.

Even higher? They’re significantly easy to make because of our chocolate cake combine. Simply 1 bowl, 7 elements, and half-hour stand in your method. Let’s go!

Banana, chocolate cake mix, walnuts, vanilla, avocado oil, chocolate chips, and water

Impressed by our fan-favorite 1-Bowl Fudgy Banana Chocolate Chip Muffins, this simpler model begins with mashed banana to create a moist, egg-free muffin! Water, avocado oil, and vanilla are the one different moist elements. Instructed you they’re straightforward!

Pouring chocolate cake mix into the wet ingredients

And for the dry elements? Simply THREE: 1) our vegan + gluten-free Chocolate Cake + Cupcake Combine, 2) chopped walnuts (as a result of aren’t nutty muffins the BEST?!), and three) chocolate chips (a should for any worthy chocolate muffin).

Pouring walnuts over chocolate chips in a bowl of chocolate banana nut muffin batter

Stir all of it collectively, add to a muffin tin, and sprinkle with further walnuts and chocolate chips (elective, however come on…life’s too quick to overlook out on alternatives for extra chocolate, proper?).

When the muffins come out of the oven, seize your flaky salt and sprinkle whereas they’re nonetheless heat to assist it stick a little bit. Then let the muffins cool earlier than having fun with for finest texture. Or in case you can’t resist (we don’t blame you), simply know they’ll be a bit extra fudgy!

Sprinkling chopped walnuts and chocolate chips over batter in a muffin tin

We expect you’ll LOVE these muffins! They’re:

Completely candy
& Fully scrumptious!

Seize a glass of dairy-free milk and snack time (or dessert) is on!

Extra Chocolate Cake Combine Recipes

In case you do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Glass of dairy-free milk next to vegan gluten-free banana chocolate chip nut muffins

Prep Time 5 minutes

Cook dinner Time 25 minutes

Complete Time 30 minutes

Servings 12 (Muffins)

Course Dessert, Snack

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant 1 month

Does it maintain? 2-3 Days

  • 1 small-medium ripe banana (1 banana yields ~150 g mashed)
  • 3/4 cup water
  • 1/4 cup avocado oil (or different impartial oil)
  • 1 tsp vanilla extract
  • 1 (15.5 oz.) bag Minimalist Baker Chocolate Cake + Cupcake Combine*
  • 2/3 cup chopped walnuts
  • 2/3 cup dairy-free darkish chocolate chips


  • 1/4 cup chopped walnuts (elective)
  • 1/4 cup dairy-free darkish chocolate chips (elective)
  • Sprinkle of flaky sea salt
  • Preheat your oven to 350 levels F (176 C) and line a standard-size muffin tin with 12 muffin liners (as recipe is written // modify if altering default variety of servings). Put aside.

  • In a medium mixing bowl, mash the banana with a fork — you need it fairly clean. Add the water, avocado oil, and vanilla extract. Whisk till absolutely mixed. Add cake combine and whisk effectively. Then fold within the chopped walnuts and dairy-free chocolate chips.

  • Divide batter evenly between the muffin tins and (optionally) high with further chopped walnuts and chocolate chips.

  • Bake on the middle rack for 25-28 minutes, or till a toothpick is eliminated with only some crumbs left behind. Take away the muffins from the oven and high with flaky sea salt. Let the muffins absolutely cool earlier than having fun with!

  • Retailer leftovers calmly lined for as much as 2-3 days at room temperature, 5 days within the fridge, or 1 month within the freezer.

Serving: 1 muffin Energy: 285 Carbohydrates: 32.7 g Protein: 4.3 g Fats: 17.5 g Saturated Fats: 3.9 g Polyunsaturated Fats: 3.3 g Monounsaturated Fats: 3.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 233 mg Potassium: 245 mg Fiber: 3.3 g Sugar: 19.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 47 mg Iron: 2.2 mg

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