Category: Muffins
Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
As a family, we have been moving towards eating more gluten and dairy free meals (dessert included!). These chocolate walnut banana muffins are a new favourite in our house and hopefully will be in yours too. The recipe is super simple and can easily be made nut free without the walnuts. Enjoy!
Ingredients
Adjust Servings
Instructions
- Preheat oven to 425°F and line 12 muffin tins.
- In a large bowl, mash the bananas. Add the melted coconut oil, coconut sugar, egg, vanilla extract, milk, and beat on medium speed.
- To the wet mixture, add in flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined. Fold in chopped walnuts and dark chocolate chips.
- Fill the cupcakes liners 3/4 of the way full with the batter. Bake for 5 minutes on 425°F, then lower the temperature to 350°F and continue baking for 16 minutes.
