Salted Chocolate Banana Almond Muffins – need we say more!? These super fluffy, moist, vegan and gluten-free dreams take your classic banana nut muffin up a notch with flaky sea salt and melted chocolate chips.
And better? they are Seriously Easy to make thanks to our chocolate cake mix. only 1 bowl, 7 ingredientsAnd 30 minutes stand your ground Let’s go!
Inspired by our fan-favorite 1-Bowl Fudgy Banana Chocolate Chip Muffins, this easy version starts with mashed bananas to create a moist, egg-free muffin! Water, avocado oil, and vanilla are the only other wet ingredients. Told you they were easy!
And for the dry ingredients? Just three: 1) our vegan + gluten-free chocolate cake + cupcake mix, 2) chopped walnuts (because aren’t nut muffins the best?!), and 3) chocolate chips (a of course for any eligible chocolate muffin).
Stir it all together, add to a muffin tin and sprinkle with extra walnuts and chocolate chips (optional, but come on…life is too short to pass up an opportunity for more chocolate, right?).
When the muffins come out of the oven, grab your flaky salt and sprinkle it while they’re still warm to help it stick a bit. Then let the muffins cool before enjoying for the best texture. Or if you can’t resist (we don’t blame you), just know they’ll be a little more messy!
We think you’ll love these muffins! They are:
fluffy
moist
chocolaty
very sweet
nuts
And totally delicious!
Grab a glass of dairy-free milk and snack time (or dessert) is underway!
More Chocolate Cake Mix Recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 12 (muffins)
- 1 Small-medium ripe banana (1 banana yields ~ 150 g mashed)
- 3/4 the cup the water
- 1/4 the cup Avocado oil (or other neutral oil)
- 1 teaspoon Vanilla extract
- 1 (15.5 oz.) bag Minimalist Baker Chocolate Cake + Cupcake Mix*
- 2/3 the cup chopped walnuts
- 2/3 the cup Dairy-free dark chocolate chips
For the topping
- 1/4 the cup chopped walnuts (optional)
- 1/4 the cup Dairy-free dark chocolate chips (optional)
- Sprinkle with flaky sea salt
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Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin tin with 12 muffin liners (as recipe says // adjust if changing default number of servings). Set aside.
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In a medium mixing bowl, mash the bananas with a fork – you want it pretty smooth. Add water, avocado oil and vanilla extract. Stir until fully combined. Add the cake mix and beat well. Then fold in chopped walnuts and dairy-free chocolate chips.
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Divide batter evenly between muffin tins and (optionally) top with extra chopped walnuts and chocolate chips.
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Bake on the center rack for 25-28 minutes, or until a toothpick comes out clean and only a few crumbs remain. Remove muffins from oven and top with flaky sea salt. Let the muffins cool completely before enjoying!
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Keep leftovers loosely covered for up to 2-3 days at room temperature, up to 5 days in the refrigerator, or up to 1 month in the freezer.
Worship: 1 muffin Calories: 285 Sugars: 32.7 g Protein: 4.3 g Fat: 17.5 g Saturated Fat: 3.9 g Polyunsaturated Fats: 3.3 g Monounsaturated fats: 3.7 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 233 mg Potassium: 245 mg Fiber: 3.3 g Sugar: 19.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 47 mg Iron: 2.2 mg