Salted chocolate banana nut muffins — need we say more!? These super fluffy, moist, vegan and gluten-free dreams enhance your classic banana nut muffin with flaky sea salt and melty chocolate chips.
Better? They are seriously simple to do thanks to our chocolate cake mix. It just is 1 bowl, 7 ingredientsand 30 minutes block your way. Let’s go!
Inspired by our favorite fan 1-Bowl Fudgy Banana Chocolate Chip Muffins, this easier version starts with mashed bananas to create a moist, eggless muffin! Water, avocado oil, and vanilla are the other wet ingredients. Told you they were easy!
And for the dry ingredients? Just THREE: 1) our vegan + gluten-free Chocolate Cake + Cupcake Mix2) chopped walnuts (because nutty muffins are the BEST?!), and 3) chocolate chips (a must for any worthy chocolate muffin).
Mix everything together, add to the muffin tin, and sprinkle with extra walnuts and chocolate chips (optional, but wait…life’s too short to pass up opportunities for more chocolate, right?).
Once the muffins come out of the oven, take your flaky salt and sprinkle while they’re still warm to help them stick a little. 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 even fudgier!
We think you’ll love these muffins! They are:
Soft
Moist
chocolate
Perfectly sweet
Nutty
& Absolutely delicious!
Get a glass of non-dairy milk and snack (or dessert) time is tomorrow!
More Chocolate Cake Mix Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Muffins)
- 1 small-medium Ripe banana (1 banana harvest ~150 g mashed)
- 3/4 cup water
- 1/4 cup avocado oil (or other neutral oil)
- 1 tsp vanilla extract
- 1 (15.5 oz.) bag Minimalist Baker Chocolate Cake + Cupcake Mix*
- 2/3 cup chopped walnuts
- 2/3 cup dark chocolate chips without milk
FOR THE TOPPING
- 1/4 cup chopped walnuts (optional)
- 1/4 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 written in the recipe // adjust if changing the default number of servings). Set aside.
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In a medium mixing bowl, mash the banana with a fork – you want it fairly smooth. Add the water, avocado oil, and vanilla extract. Beat until fully combined. Add cake mix and mix well. Then fold in the chopped walnuts and dairy-free chocolate chips.
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Divide the batter evenly between the muffin tins and (optionally) top with additional chopped walnuts and chocolate chips.
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Bake on the center rack for 25-28 minutes, or until a toothpick comes out with just a few crumbs remaining. Remove muffins from oven and top with flaky sea salt. Let the muffins cool before enjoying!
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Store leftovers loosely covered for up to 2-3 days at room temperature, 5 days in the refrigerator, or 1 month in the freezer.
Serves: 1 muffins Calories: 285 Carbohydrates: 32.7 Mr protein: 4.3 Mr fat: 17.5 Mr Saturated Fat: 3.9 Mr Polyunsaturated Fats: 3.3 Mr Monounsaturated fat: 3.7 Mr Trans Fats: 0 Mr Cholesterol: 0 etc Sodium: 233 etc Potassium: 245 etc fiber: 3.3 Mr Sugar: 19.2 Mr Vitamin A: 0 I.U Vitamin C: 0 etc Calcium: 47 etc steel: 2.2 etc