AuthorLeah St John, CHNDifficultyIntermediateRating

A delectable yet healthy sweet treat, these vegan, gluten-free double chocolate banana walnut muffins could be eaten for breakfast, or served with a cup of tea for an afternoon snack.

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Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cup oat flour
 ¾ cup Bob's Red Mill Gluten Free All-Purpose Flour
 ¼ cup cocoa powder
 1 cup walnuts
 ½ cup dark chocolate, chopped (or chocolate chips)
 3 ripe bananas
 ½ cup unsweetened non-dairy milk
 ¼ cup avocado oil
 2 tbsp ground chia seeds
 2 tsp apple cider vinegar
 1 tsp vanilla extract
 2 tsp baking powder
 1 tsp baking soda

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

Whisk the flours, cocoa powder, coconut sugar, walnuts, chocolate, ground chia, baking powder, and baking soda in a mixing bowl.

3

In a separate bowl, mash the bananas. Add the milk, oil, vinegar, and vanilla extract. Give the mixture a quick stir to combine.

4

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

5

Use an ice-cream scoop to divide the mixture evenly between the baking cups.

6

Bake for 18-20 minutes, or until a skewer can be inserted, and comes out clean.

7

After removing from oven, let the muffins sit in the pan for 5 minutes. Transfer to a cooling rack, and allow to cool for at least 10 minutes.

NOTES
8

For an oil-free version, substitute apple sauce for the oil.

Share in the comments below if you've tried this recipe!

Ingredients

 1 cup oat flour
 ¾ cup Bob's Red Mill Gluten Free All-Purpose Flour
 ¼ cup cocoa powder
 1 cup walnuts
 ½ cup dark chocolate, chopped (or chocolate chips)
 3 ripe bananas
 ½ cup unsweetened non-dairy milk
 ¼ cup avocado oil
 2 tbsp ground chia seeds
 2 tsp apple cider vinegar
 1 tsp vanilla extract
 2 tsp baking powder
 1 tsp baking soda

Directions

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

Whisk the flours, cocoa powder, coconut sugar, walnuts, chocolate, ground chia, baking powder, and baking soda in a mixing bowl.

3

In a separate bowl, mash the bananas. Add the milk, oil, vinegar, and vanilla extract. Give the mixture a quick stir to combine.

4

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

5

Use an ice-cream scoop to divide the mixture evenly between the baking cups.

6

Bake for 18-20 minutes, or until a skewer can be inserted, and comes out clean.

7

After removing from oven, let the muffins sit in the pan for 5 minutes. Transfer to a cooling rack, and allow to cool for at least 10 minutes.

NOTES
8

For an oil-free version, substitute apple sauce for the oil.

Gluten-Free Double Chocolate Banana Walnut Muffins
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