Vegan Salted Chocolate Banana Nut Muffins
Rich chocolate muffins made with mashed banana, almond flour, and coconut sugar for natural sweetness. Studded with walnuts and dairy-free chocolate chips, then finished with flaky sea salt for a sweet-salty contrast. The combination of potato starch and tapioca starch creates a tender crumb that rivals traditional wheat flour muffins. Perfect for breakfast, snacks, or dessert when you want something indulgent yet made with wholesome ingredients.
Ingredients
- 1 small-medium ripe banana, mashed
- ⅝ cup water
- ¼ cup avocado oil
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup coconut sugar, sifted if clumpy
- ½ cup potato starch
- ⅓ cup cocoa powder, sifted if clumpy
- ¼ cup tapioca starch
- 3 Tbsp flaxseed meal
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- ¼ tsp xanthan gum
- ⅝ cup walnuts, chopped
- ⅝ cup dairy-free dark chocolate chips
- ¼ cup walnuts, chopped(optional)
- ¼ cup dairy-free dark chocolate chips(optional)
- flaky sea salt, sprinkle
Instructions
- 1
Preheat oven and line muffin tin with liners
- 2
Mash banana until smooth in mixing bowl
- 3
Add water, oil, and vanilla extract and whisk until combined
- 4
Add dry ingredients and whisk well
- 5
Fold in chopped walnuts and chocolate chips
- 6
Divide batter evenly between muffin tins and top with extra nuts and chips if desired
- 7
Bake until toothpick comes out with few crumbs
- 8
Remove from oven, top with flaky sea salt, and cool completely
Tips
Make sure banana is very ripe for best sweetness and easier mashing
Sift coconut sugar and cocoa powder if clumpy to prevent lumps in batter
Don't overmix once dry ingredients are added to keep muffins tender
Good to Know
Store lightly covered up to 2-3 days at room temperature, 5 days refrigerated, or 1 month frozen
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature or slightly warmed
Common Mistakes
Don't substitute potato flour for potato starch as it will make muffins gummy
Avoid overmixing batter to prevent tough muffins
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without xanthan gum?
Yes, but muffins may be slightly more crumbly. The xanthan gum helps bind the gluten-free flours together for better texture.
What if I don't have potato starch?
You can substitute with cornstarch or arrowroot starch in equal amounts, though texture may vary slightly.
How long do these keep?
Store covered at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for 1 month.