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!
- 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.