Banana Walnut Chocolate Chip Muffins
Prep time
Cook time
Total time
Delicious chocolate and banana muffins.
Adapted From: Katzinger, Jennifer. "Banana Muffins". Gluten Free and Vegan for the Whole Family.
Serves: 12
  • 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
  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.
Recipe by WHAT the HECK do I eat NOW at