Rating: 4.5 stars 4.4
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Banana muffins topped with chocolate chips and walnuts. These muffins are vegan, gluten-free, dairy-free, and paleo-friendly!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Puree bananas and dates in a food processor until smooth. Add almond butter, coconut flour, coconut oil, palm shortening, cocoa powder, baking soda, vanilla extract, and salt. Pulse to make a thick batter, scraping sides to fully incorporate ingredients.

  • Spoon batter into prepared muffin cups, filling them 2/3 full. Toss chocolate chips and walnuts together in a small bowl, then sprinkle on top of each muffin, pressing them gently into tops.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.

Nutrition Facts

273 calories; protein 3.1g; carbohydrates 23.8g; fat 20.4g; sodium 354.9mg. Full Nutrition
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