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–+ servings

Salted Chocolate Banana Nut Muffins (Vegan + GF)

FLUFFY, decadent salted chocolate banana nut muffins! Vegan, gluten-free, and SO easy with just 1 bowl required.
Author Minimalist Baker
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Cutting board with several vegan gluten-free banana chocolate chip muffins
5 from 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 (Muffins)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

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 TOPPING

  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup dairy-free dark chocolate chips (optional)
  • Sprinkle of flaky sea salt
US Customary - Metric

Instructions

  • 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.

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.

Nutrition (1 of 12 servings)

Serving: 1 muffin Calories: 285 Carbohydrates: 32.7 g Protein: 4.3 g Fat: 17.5 g Saturated Fat: 3.9 g Polyunsaturated Fat: 3.3 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g 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