Salted Chocolate Banana Nut Muffins (Vegan + GF)

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Salted chocolate banana nut muffins — need we say more!? These super fluffy, moist, vegan and gluten-free dreams take your classic banana nut muffin up a notch with flaky sea salt and melty chocolate chips.

Even better? They’re simple to make. Just 1 bowl required. Let’s go!

This recipe is inspired by our fan-favorite 1-Bowl Fudgy Banana Chocolate Chip Muffins! But it’s grain-free, fluffier, has a more subtle banana flavor, and it’s decadent like a Costco chocolate muffin.

Making these chocolate banana muffins is simple – mash banana, add wet ingredients, add dry ingredients, then stir in walnuts and chocolate chips.

Add to a muffin tin and sprinkle with extra walnuts and chocolate chips (optional, but come on…life’s too short to miss out on opportunities for more chocolate, right?).

Final steps: Bake, sprinkle with flaky salt, and EAT MUFFINS! Letting the muffins cool before enjoying is ideal for best texture. But if you can’t resist (we don’t blame you), just know they’ll be a bit more fudgy!

We hope you LOVE these muffins! They’re:

Fluffy
Moist
Chocolaty
Perfectly sweet
Nutty
& Entirely delicious!

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

More Chocolaty Gluten-Free Recipes

• 1-Bowl Chocolate Zucchini Bread
• Gluten-Free German Chocolate Cake (Vegan)
• Gluten-Free Chocolate Mug Cake (3 Ingredients!)
• The BEST Chocolate Cake Mix Cookies

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Salted Chocolate Banana Nut Muffins (Vegan + GF)

Recipe by Angelie SmithCourse: BreakfastCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 small-medium ripe banana (1 banana yields ~150 g mashed)

• 2/3 cup water

• 1/4 cup avocado oil (or other neutral oil)

• 1 tsp vanilla extract

• 1 cup almond flour (we like Wellbee’s)

• 1 cup coconut sugar, sifted if clumpy (we like Supernatural)

• 1/2 cup potato starch (NOT potato flour)

• 1/3 cup cocoa powder, sifted if clumpy

• 1/4 cup tapioca starch (also called tapioca flour)

• 3 Tbsp flaxseed meal (ground flax seeds)

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp sea salt

• 1/4 tsp xanthan gum*

• 2/3 cup chopped walnuts

• 2/3 cup dairy-free dark chocolate chips

• For Toppings

• 1/4 cup chopped walnuts (optional)

• 1/4 cup dairy-free dark chocolate chips (optional)

• Sprinkle of flaky sea salt

Directions

• Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin tin with 12 muffin liners (as recipe is written // adjust if altering default number of servings). Set aside.
• In a medium mixing bowl, mash the banana with a fork — you want it pretty smooth. Add the water, avocado oil, and vanilla extract. Whisk until fully combined.
• Add almond flour, coconut sugar, potato starch, cocoa powder, tapioca starch, flaxseed meal, baking powder, baking soda, sea salt, and xanthan gum. Whisk well. Then fold in the chopped walnuts and dairy-free chocolate chips.
• Divide batter evenly between the muffin tins and (optionally) top with extra chopped walnuts and chocolate chips.
• Bake on the center rack for 25-28 minutes, or until a toothpick is removed with only a few crumbs left behind. Remove the muffins from the oven and top with flaky sea salt. Let the muffins fully cool before enjoying!
• Store leftovers lightly covered for up to 2-3 days at room temperature, 5 days in the refrigerator, or 1 month in the freezer.

Recipe Video

Notes

• *You can omit the xanthan gum, but the muffins won’t be as moist and will be more crumbly.
  *Inspired by our 1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF).
  *Nutrition information is a rough estimate calculated without optional ingredients.