Banana Choco Nut Muffins

A Few Words…

‘Isa Does It’ has to be one of my favorite go to cookbooks for inspiration and feel good recipes. Although her cookbook solely features vegan recipes, I’ve always believed that variety is the spice of life and you don’t have to be vegan to enjoy these muffins or any of her recipes!

These muffins are moist and super delicious. You can vary the recipe by using pecans or a combination of your favorite nuts along with chocolate chips – whatever your heart desires:) I love the combo of walnuts and chocolate chips but, my kids don’t like nuts so I don’t add them and put more chocolate chips instead! No complaints!

Banana Choco Nut Muffins

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Makes 12 muffins


  • 3 large ripe bananas
  • 1/4 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 2 tbs. coconut oil, melted
  • 1 tbs. ground flaxseed
  • 1 tsp. vanilla extract
  • 1 1/2 cups white flour (I used 3/4 cup white flour, 3/4 cup spelt flour or whole wheat with the white flour!)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 cup granulated sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chocolate chips (I throw in a handful of mini white chocolate chips too!)

Place the rack in the middle of the oven and preheat to 375°F. Line the muffin pan with parchment liners and set aside.

In a medium bowl, mash the bananas until smooth; you can leave a little bit of small chunks. Add the almond milk, applesauce, oil, flaxseed, and vanilla and mix well. Sift in the flour, baking soda, baking powder, salt, cinnamon, allspice and the sugar. Mix just until the wet and dry ingredients are combined, do not over mix. Fold in the nuts and chocolate chips.

Fill each muffin well until almost full. Bake for 18-20 minutes on the middle rack until the tops are lightly browned and toothpick comes out clean. Remove from oven and let cool for at least 10 minutes.