Maple Walnut Chocolate Chip Banana Muffins

Maple Walnut & Banana Chocolate Chip Muffins

Dr. Kimberley O'Brien Breakfast, Desserts, Snacks 8 Comments

These gluten-free and vegan banana chocolate chip muffins are simple to make and can be thrown together in a hurry! As a bonus they don’t require any of the unusual or hard to find ingredients often found in gluten-free recipes.

These chocolate chip muffins are moist and delicious thanks to the mashed bananas and coconut oil used as a base for the recipe. They’re egg-free and instead use flax “eggs” as a binder to hold them together. The flax also provides some additional fiber to the muffins, which helps to keep your digestive system running smoothly and keeps your skin glowing. If you’re not sensitive to eggs you may optionally use 2 regular eggs instead of the flax egg replacement if desired.

Maple Walnut Chocolate Chip Banana Muffins

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These gluten-free and vegan banana chocolate chip muffins are simple to make and can be thrown together in a hurry! As a bonus they don’t require any of the unusual or hard to find ingredients often found in gluten-free recipes.

These chocolate chip muffins are moist and delicious thanks to the mashed bananas and coconut oil used as a base for the recipe. They’re egg-free and instead use flax “eggs” as a binder to hold them together. The flax also provides some additional fiber to the muffins, which helps to keep your digestive system running smoothly and keeps your skin glowing. If you’re not sensitive to eggs you may optionally use 2 regular eggs instead of the flax egg replacement if desired.

Maple Walnut Chocolate Chip Banana Muffins

I used oat flour for this recipe, which is inexpensive and easy to find in almost any health food store. If you’re sensitive to gluten or if you have celiac disease make sure to purchase oat flour that’s certified to be gluten-free. If you don’t have oat flour at home or can’t find any in stores, no problem! Simply grind gluten-free old-fashioned oats in a coffee grinder or small food processor and voila! Your fresh ground oat flour is ready to go.

I enjoyed a vacation to beautiful Nelson, BC this past week and brought a batch of my banana chocolate chip muffins along to keep both my diet and food budget on track! They’re perfect for road trips and also make for a sweet-tooth satisfying snack or a healthy and delicious dessert.  They’re naturally sweet and delicious thanks to the ripe mashed banana used as a base for the recipe.  The dark chocolate gives these muffins an indulgent feel but they contain no processed sugars and are naturally sweetened with only a quarter-cup of maple syrup!  

Please let me know how you enjoy these Maple Walnut & Banana Chocolate Chip Muffins by posting in the comments below or leaving a review in the recipe card. I hope you’ll share these tasty yet healthy delights with your friends and family!

Enjoy!



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Maple Walnut & Banana Chocolate Chip Muffins
These gluten-free and vegan banana chocolate chip muffins are simple to make and can be thrown together in a hurry! As a bonus they don’t require any of the unusual or hard to find ingredients often found in gluten-free recipes.

Servings: 18 Muffins
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Wet Ingredients
  1. 4 ripe bananas
  2. 1/3 cup coconut oil, melted
  3. ¼ cup maple syrup
  4. 1 tsp vanilla
  5. 2 flax eggs
  6. ¼ cup coconut, almond or hemp milk

Dry Ingredients
  1. 1 ½ cups oat flour (certified gluten-free)
  2. 1 ½ tsp cinnamon
  3. ½ tsp nutmeg
  4. ¼ tsp salt
  5. 1 tsp baking soda
  6. 1 cup walnuts, chopped
  7. 1 cup dark chocolate chips (dairy-free)
Instructions
  1. Preheat oven to 350°F.
  2. Mash bananas by hand or using a food processor. Add the remaining wet ingredients and beat together with a hand mixer or food processor.
  3. Add the oat flour, cinnamon, nutmeg, salt and baking soda to the banana mixture. Beat or process to combine.
  4. Add the chopped walnuts and chocolate chips and mix with a spatula to combine.
  5. Line 2 muffin trays with paper muffin cups and distribute approximately ¼ cup of batter to each cup.
  6. Bake for 25 minutes or until the tops of the muffins are slightly golden brown. Allow muffins to cool on a wire baking rack.
  7. Store in an airtight container at room temperature for 2-3 days or up to 5-6 days in the refrigerator. Optionally you may also freeze muffins for later!
Ingredient Info
  1. Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan
Healthy Life Redesign http://www.healthyliferedesign.com/
 

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Recipe created by:

Dr. Kimberley O'Brien

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Dr. Kimberley O’Brien is a Naturopathic Doctor with a medical practice in Calgary, Alberta. She is the founder of Healthy Life Redesign and creator of the Elimination Diet Meal Plan online program. Her mission is to help you own your health and live a life you love!


Comments 8

    1. Post
      Author

      Sounds great Leslie! Let me know how they turn out! You can always grind regular oats in a coffee grinder or small blender if you can’t find oat flour (which you should be able to pick up at any health food store). Happy baking!

    1. Post
      Author
  1. Minus the walnuts, I could definitely toss these in my daughter’s lunchbox for school! Any advice on a tasty substitution for nuts?

    1. Post
      Author

      I think pumpkin seeds may be a tasty alternative! Let me know if you try the swap! Alternatively you could also try swapping the walnuts for blueberries. I think they would also taste great with the chocolate!

  2. These muffins have everything that I like. I made mini oat peach muffins and I loved their flavor. Here the dark chocolate flavor is a great addition and they really are perfect for a sweet craving satisfaction without any of the guilt. Have some oat flour left, going to make them for sure and let you know.

    1. Post
      Author

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