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!
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!
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).
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!
We expect you’ll LOVE these muffins! They’re:
Fluffy
Moist
Chocolaty
Completely candy
Nutty
& 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!
Servings 12 (Muffins)
- 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
FOR TOPPING
- 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
