Banana Nut Chocolate Cinnamon Muffins (Gluten Free)

Jessica Mitton Jessica Mitton
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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.

6
Easy Vegetarian Pescatarian Vegan Gluten Free Low Fat Parve

Contains: Tree nuts, Egg

Directions

Prepare the 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.

Credits

Variations:

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.

Description:

Yields 12 muffins

Description:

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

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