Banana Nut Chocolate Cinnamon Muffins (Gluten Free)

  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

I can’t get enough of this wonderful muffin! With banana, walnuts, chocolate, and a hint of cinnamon, you can’t go wrong with that flavour profile. These muffins taste great warm or cold, but I enjoy them best straight out of the oven.

Ingredients (17)

Dry Ingredients

Wet Ingredients

Topping Ingredients

Start Cooking

Prepare the Muffins

Yields 12 muffins

  1. Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.

  2. Mix all the dry ingredients together in a medium bowl and set aside.

  3. Whisk all the wet ingredients together in a medium bowl.

  4. Add the dry ingredients to the wet ingredients and mix until fully combined.

  5. Use a 1/4-cup measure to scoop batter out into paper liners.

  6. Sprinkle with walnuts and cacao nibs.

  7. Bake for 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.


Make these muffins egg-free and vegan by swapping the egg out for a flax egg. Use one tablespoon of ground flaxseed with 4 tablespoons of water. Set for five minutes.


Recipe excerpted from Some Good Sweet Treats (Breakwater Books, 2020) with permission from the publisher.

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