Chewy, lightly sweet banana muffins are studded with chocolate chunks and walnuts. These need no frosting, just a cup of coffee or tea for your morning break. If you want to make them free of all processed sugar, you can use cacao nibs instead of the chocolate chunks.
One of my favorite baking memories is my mom making banana cupcakes swirled with chocolate frosting. It was a fairly frequent occurrence, as we tended forget to eat the bananas on the counter, they would go brown, and she didn’t want to waste them. Perhaps we began to ignore them on purpose, knowing that she would transform them into something sweet, chewy, and delicious?
These muffins have that same satisfying, homey quality, that perfect combination of banana and chocolate, their delicate texture punctuated by chopped walnut pieces.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available.)
Can’t find psyllium husk powder? Here you go…
Banana-walnut-chocolate chunk muffins with sweet rice flour
- 3 bananas ripe
- 3 tbsp flax seeds (ground) (30 g)
- 1/2 cup milk soy, skim, rice milk
- 1 tsp apple cider vinegar
- 1/2 cup sweet white rice flour
- 3/4 cup oat flour (gluten-free)
- 3/4 cup sweet sorghum flour
- 1 tsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp sea salt kosher salt
- 1/2 tsp ginger (dried)
- 1/2 cup coconut oil melted
- 1/2 cup agave syrup
- 1 tsp vanilla extract
- 1 cup walnuts raw (115 g)
- 1 cup dark chocolate (semi-sweet) (150 g) or (100 g) raw cacao nibs
- Preheat the oven to 325F/165C/gas mark 3.
- Place the flaxseed meal in your mixing bowl with 6 T. (90 ml) of filtered water and set aside. Measure out the coconut, rice or soy milk in a larger cup or bowl and add the vinegar to curdle it.
- Line two muffin tins with 16-24 cupcake liners, or use shaped silicone muffin pans as shown here.
- Sift together the 9 dry ingredients (rice flour through ginger) and set aside.
- Melt the coconut oil (also called coconut butter) in the microwave on low heat until it's liquid. Or, you can heat water in a microwave-safe bowl until hot, then set the jar in there until it melts.
- Peel and mash the bananas with a fork.
- Chop the walnuts and chocolate chips or disks into smallish pieces. Stir into the dry flour mixture.
- With an electric or stand mixer on medium-high speed, blend the oil, agave syrup, soaked flaxseed meal, non-dairy milk, vanilla, and mashed bananas until smooth. Add flour mixture in two batches, mixing until well incorporated. Batter will be chunky and able to be scooped with an ice cream scoop.
- Divide batter evenly among lined cups, filling each three-quarters full. Use a scoop or spoon to give them a nice shape, as they will not rise very much. Smooth the tops. If you fill them very full, you'll get 14-16 muffins. Half-full, I got 24.
- Bake, rotating tins halfway through, until a toothpick inserted in the center comes out clean, about 18-23 minutes. They will crack a little on top, spring back when you press a finger lightly in the center, and feel firm. Transfer tins to wire racks, removing the muffins when the pans have cooled enough to handle. Cool completely before storing or freezing.
- 242 calories
- 14 g fat
- 1 g cholesterol
- 193 mg sodium (98 mg sodium with salt omitted)
- 164 mg potassium
- 25 g carbohydrate
- 5 g fiber
- 10 g sugars
- 4 g protein
- 6 Weight Watchers Points Plus
Gluten-free Banana Chocolate Chip Muffins from Be Free Baker (vegan)
Big Banana Muffins from Gluten-free Goddess (gluten-free, not vegan)