One of my all time favorite combinations is chocolate, bananas, and walnuts, and it's even better in muffin form! The chocolate chunks get so gooey, the banana makes them extra moist and sweet, and the walnuts give it that perfect crunch. To make things even better, this recipe is both gluten free and dairy free! Top with some dairy free butter and eat them warm. Don't forget to heat them up when you have the extras later!
1/2 cup sugar
1/4 cup DF buttery spread, softened
2 large eggs
2 large super ripe bananas
1 tsp vanilla extract
1 1/2 cup GF flour, I like King Arthur Gluten All Purpose Baking Mix or Pillsbury Gluten Free Flour blend for baking
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup DF chocolate chunks
1 cup chopped walnuts
Preheat the oven to 350 degrees F. Line a 12 count muffin tin with baking cups or oil.
In a large bowl, cream together the sugar and DF buttery spread until smooth with a hand held or standing mixer. Add in the eggs and beat until smooth.
Chop up the bananas into small pieces and add them into the mixing bowl. Add in the vanilla extract and mix until smooth.
While keeping the mixer running on medium, slowly add in the GF flour. Once that is mostly mixed in, add the baking soda, cinnamon, and salt. Continue to mix just until combined. Turn off the mixer, and scrape the sides of the bowl with a spatula to make sure all ingredients are combined.
Carefully mix in the chocolate chunks and walnuts.
Spoon roughly 1/4 cup size of batter for each muffin. Make sure they are all roughly filled to the same level before placing in the oven. Bake for about 20-22 minutes. Every oven is different, so make sure you keep an eye on them!
Remove from the oven, serve warm, and enjoy!