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6 Servings
40 Minutes
Allergens
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.
Yields 12 muffins
Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.
Mix all the dry ingredients together in a medium bowl and set aside.
Whisk all the wet ingredients together in a medium bowl.
Add the dry ingredients to the wet ingredients and mix until fully combined.
Use a 1/4-cup measure to scoop batter out into paper liners.
Sprinkle with walnuts and cacao nibs.
Bake for 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
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.
Recipe excerpted from Some Good Sweet Treats (Breakwater Books, 2020) with permission from the publisher.
