Salted Chocolate Banana Nut Muffins

Rich, fudgy, vegan and gluten-free chocolate muffins with banana, walnuts, and a sprinkle of flaky sea salt.

Ingredients

Wet Ingredients

• 1 small-medium ripe banana (about 150g mashed)
• 2/3 cup water
• 1/4 cup avocado oil (or other neutral oil)
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup almond flour
• 1 cup coconut sugar, sifted if clumpy
• 1/2 cup potato starch (NOT potato flour)
• 1/3 cup cocoa powder, sifted if clumpy
• 1/4 cup tapioca starch (also called tapioca flour)
• 3 tablespoons flaxseed meal (ground flax seeds)
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp xanthan gum

Mix-ins

• 2/3 cup chopped walnuts
• 2/3 cup dairy-free dark chocolate chips

For Topping

• 1/4 cup chopped walnuts (optional)
• 1/4 cup dairy-free dark chocolate chips (optional)
• Sprinkle of flaky sea salt

Instructions

• Preheat your oven to 350°F (176°C) and line a standard-size muffin tin with 12 muffin liners. Set aside.

• In a medium mixing bowl, mash (1) banana with a fork until pretty smooth. Add (2/3 cup) water, (1/4 cup) avocado oil, and (1 tsp) vanilla extract. Whisk until fully combined.

• Add (1 cup) almond flour, (1 cup) coconut sugar, (1/2 cup) potato starch, (1/3 cup) cocoa powder, (1/4 cup) tapioca starch, (3 tablespoons) flaxseed meal, (1 tsp) baking powder, (3/4 tsp) baking soda, (1/2 tsp) sea salt, and (1/4 tsp) xanthan gum. Whisk well until combined.

• Fold in (2/3 cup) chopped walnuts and (2/3 cup) dairy-free chocolate chips.

• Divide batter evenly between the muffin tins. Optionally top with extra chopped walnuts and chocolate chips.

• Bake on the center rack for 25-28 minutes, or until a toothpick is removed with only a few crumbs left behind.

• Remove the muffins from the oven and immediately top with flaky sea salt.

• Let the muffins fully cool before enjoying!

Notes

• Original recipe: https://minimalistbaker.com/salted-chocolate-banana-nut-muffins-vegan-gf/
• Make sure to use potato starch, NOT potato flour — they are very different
• Sift the cocoa powder and coconut sugar if clumpy for smoother batter
• Store leftovers lightly covered for up to 2-3 days at room temperature, 5 days in the refrigerator, or 1 month in the freezer