Salted chocolate banana nut muffins

Need we say anything more? Salted chocolate banana-nut muffins. These vegan, gluten-free, super moist, and fluffy muffins take the classic banana nut recipe to a new level with flaky salt and melting chocolate chips.

Even better? Our Chocolate Cake Mix makes it easy to make. 1 Bowl, Seven Ingredients, and 30 minutes are all that stand between you and a delicious chocolate cake. Let’s go!

This version is based on our 1-Bowl Fudgy Chocolate Chip Muffins. It starts with mashed-up bananas to make a moist muffin without eggs! Only water, avocado oil, and vanilla are wet ingredients. You knew they were easy!

What about the dry ingredients? Three ingredients: our vegan and gluten-free Cupcake + Chocolate Cake Mix; chopped walnuts, because nutty muffins are the best! Three: 1) our vegan + gluten-free a href=” bowl baking mix”>Chocolate Cake + Cupcake Mix/a>, 2) chopped walnuts (because aren’t nut muffins the BEST?!

Add the mixture to a muffin pan and top with walnuts and extra chocolate chips. (Optional, but life’s too short not to enjoy more chocolate! ).

Grab your flaky sea salt when the muffins are still warm, and sprinkle it on. This will help the salt to stick. Let the muffins cool down before eating them for the best texture. If you can’t help yourself (we won’t judge you), they will be more fudgy.


One small-medium ripe banana (1 banana yields ~150 g mashed)

3/4 cup of water

1/4 cup avocado oil or other neutral oil

1 tsp vanilla extract

1 (15.5 oz.) Bag Minimalist Baker Chocolate Cupcake + Cake Mix*

13 cup chopped walnuts

Dark chocolate chips, 2/3 cup


Pre-heat your oven to 350°F (176°C) and line 12 standard-size muffin pans with muffin liners. (as written in the recipe // adjust if you want to change the default number of portions). Set aside.

You want the banana to be very smooth. Use a fork to mash it in a medium-sized mixing bowl. Add the avocado oil and vanilla extract. Add the cake mix and whisk until combined. Add the cake mix and whisk until well combined. Fold in the walnuts and dairy-free chocolate chips.

Divide the batter evenly into the muffin tins, and top (optionally) with extra walnuts or chocolate chips.

Bake in the middle rack for 25 to 28 minutes or until you can remove a toothpick with just a few crumbs. Then, drag the muffins and sprinkle them with flaky salt. Allow the muffins to cool completely before eating.

Keep leftovers covered in the fridge for five days or in the freezer for one month.

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