Chocolate Banana Walnut Muffins

Love Vegan Soul Recipe

Chocolate Banana Walnut Muffins

These Chocolate Banana Walnut Muffins are definitely rich, but not overly sweet thanks to the natural sugars from ripened bananas and delicious depth from date or maple syrup. This preparation is gluten-free, but this recipe works beautifully with wheat flour as well.

INGREDIENTS

• 1 1/4 cup gluten-free flour

• 3/4 cup date or maple syrup

• 1 cup almond milk

• 1/2 tsp ground cinnamon

• 3 ripe bananas, mashed

• 2 tsp vanilla extract

• 1/2 tsp sea salt

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1 Tbsp apple cider vinegar

• 1/3 cup cocoa powder

• 1/2 cup vegan chocolate chips

• 1/2 cup chopped walnut pieces

• 1 Tbsp milled chia or flax seeds

• 1/4 cup cashew butter

• Oil of choice, I use grapeseed oil

INSTRUCTIONS

1. Preheat oven to 350° F.

2. Add all wet ingredients to a large mixing bowl and whisk until well combined.

3. Add all dry ingredients to the bowl and whisk together until the mixture is the texture of a thick pancake batter.

4. With a spoon or spatula, fold in 1/3 cup each of the chopped walnuts and vegan chocolate chips until evenly distributed.

5. Grease the muffin tin with a light layer of oil and use a spoon to ladle the batter into each

6. cavity until they are about 3/4 full. Top the muffins with the remaining walnuts and chocolate chips. Bake for about 30 to 35 minutes until a knife can be inserted into the center of the muffins and come out clean.

7. Allow to cool for at least 10 to 15 minutes before serving. Store in an airtight container in the refrigerator for up to one week.