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Banana Chocolate Walnut Muffins (vegan and option for gf)

  • 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)

  • 4 medium ripe bananas

  • 1/2 heaping cup of coconut sugar

  • 1/4 cup of coconut oil

  • 1 tsp vanilla extract

  • 1 tsp of apple cider vinegar

  • 3 TBSP of grade A maple syrup

  • 2 tsp baking soda

  • 1/2 tsp pink Himalayan salt

  • 1.5 cups of unbleached all-purpose flour or option of GF Flour

  • 1/2 cup GF rolled oats

  • 1/4 cup walnuts

  • 1/4 cup of vegan chocolate chips

  • Preheat oven to 375 degrees F and lightly grease a standard size or mini muffin tin with melted coconut oil.

  • Prepare flax egg in a large mixing bowl. Let set for 5 minutes.

  • Add banana and mash, leaving just a bit of texture.

  • Add coconut sugar, baking soda, salt and whisk for one minute.

  • Stir in vanilla, melted coconut oil, apple cider vinegar, maple syrup and mix.

  • Add flour and oats and stir with a spatula. Add in walnuts and chocolate.

  • Divide batter evenly among muffin tins, filling a generous 3/4 full.

  • Bake for 10-12 minutes or until tops are golden brown for minis and 15 for full size muffins until a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

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