I have finally found the perfect recipe base for muffins! I am so excited for where my Saturdays are going. This recipe was first on my list to tackle and I am proud to say that the recipe is finally finished!
If you love walnuts you can add a few handfuls to base of the recipe as well. I was scared the kids wouldn’t eat them if I loaded the recipe with them but several test batches later and apparently they love walnuts as much as we do. Though I do measure chocolate chips/chunks generously so maybe that’s why they don’t have a problem with it!
Banana Chocolate Walnut Muffins
Makes 12 muffins
- 2 overripe bananas
- 2 large eggs
- ¼ cup maple syrup
- 1 tsp vanilla powder (vanilla extract works also)
- 1 1/2 cups almond flour
- 2 tbsp chia seeds
- 1 tsp baking soda
- ¼ tsp sea salt
- ¼ cup coconut oil, melted
- ½ cup chocolate chunks
- walnuts for garnish
Preheat oven to 350 F and line a muffin pan with silicon muffin cups.
Mash bananas, and mix in eggs and maple syrup.
Add almond flour, vanilla powder, chia seeds, baking soda, and sea salt. Mix well.
Warm coconut oil until just melted and mix in.
Lastly, mix in chocolate chunks.
Full muffin cups 3/4 full, and top muffins with walnuts.
Bake for 20-25 minutes (I usually do 23) and let cool in the pan for best results.
Once cooled, gently pull the muffins away from the silicon cups and they will pop out perfectly!