Banana Walnut Chocolate Chip Muffins

If you’re like me, you may have had difficulty finding a truly tasty, healthy breakfast muffin. This is the recipe you’ve been looking for! With whole grain spelt flour, oatmeal, bananas, flax, and walnuts, these pack a nutritional punch without sacrificing taste or texture. They are spongy, super moist, flavorful and the combination of chocolate and banana is divine. Eat them right out of the oven or freeze a bunch for a quick snack on the go.

Use a small bowl to combine the ground flax and water. Refrigerate this mixture to allow it to thicken for about 10 minutes. Preheat the oven to 375F (190C). Line your traditional muffin tray with cupcake liners or go without if you’re using Stone Muffin pans. In a large bowl mash your bananas well with a handheld potato masher. Add your syrup, canola oil, lemon juice and vanilla and mix well. In a separate large bowl mix your spelt and oat flours (grind up oatmeal in your blender), baking powder, baking soda, and salt and whisk to combine. Add your wet ingredients to your dry ingredients and fold just to combine. Do not over mix. Add your walnuts and chocolate chips and fold in gently. Divide the batter amongst your 12 muffin cups and bake on the middle rack of the oven for about 20 minutes or until a toothpick inserted into the centre of a muffin comes out with just a few crumbs attached. Let cool for 5 minutes before transferring muffins out of the pan and into your belly;)

Adapted from Ratzinger, Jennifer. “Banana Muffins”.  Gluten-Free & Vegan for the Whole Family.

Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!

5.0 from 1 reviews

Banana Walnut Chocolate Chip Muffins

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Delicious chocolate and banana muffins.

Website: WhatTheHeckDoIEatNow.com

Adapted From: Katzinger, Jennifer. "Banana Muffins". Gluten Free and Vegan for the Whole Family.

Serves: 12

Ingredients

• 2 tbsp ground flax
• ⅔ cup water
• 1½ cups mashed very ripe bananas (3-4)
• ½ cup maple syrup
• ½ cup organic canola oil
• 2 tsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1¼ cups spelt flour
• ½ cup oat flour (ground up oatmeal)
• ½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ cup chopped walnuts
• 3 tbsp non dairy chocolate chips

Instructions

1. Use a smal bowl to combine the ground flax and water.
2. Refrigerate this mixture to thicken for about 10 minutes.
3. Preheat the oven to 375F (190C).
4. Line your muffin tray with cupcake liners.
5. In a large bowl mash your bananas well with a handheld potato masher.
6. Add your syrup, canola oil, lemon juice and vanilla and mix well.
7. In a separate large bowl mix your spelt and oat flours, baking powder, baking soda, and salt and whisk to combine.
8. Add your wet ingredients to your dry ingredients and fold just to combine. Do not overmix.
9. Add your walnuts and chocolate chips and fold in gently.
10. Divide the batter amongst your 12 muffin cups and bake on the middle rack of the oven for about 20 minutes or until a toothpick inserted into the centre of a muffin comes out with just a few crumbs attached.
11. Let cool for 5 minutes before transferring muffins out of pan and onto a cooling rack.

3.5.3208