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Chocolate Walnut Muffins

These delicious chocolate walnut muffins are a treat for chocolate lovers who want a little indulgence without the guilt. 

Made with rich cocoa, crunchy walnuts, and free from gluten and dairy, they’re perfect for satisfying your sweet tooth while keeping it clean. 

Dig in and savor every bite of this wholesome goodness!

Prep Time

10 Minutes

Cook Time

25 to 30 Minutes

Total Time

35 to 40 Minutes

Servings

12

Ingredients

  • 1 cup almond flour
  • 1/2 cup gluten free oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 medium ripe bananas, mashed
  • 1/2 cup egg whites
  • 2 tbsp of melted coconut oil
  • 1/2 cup of maple syrup
  • 1/3 cup of dairy free chocolate chips
  • 1/2 cup of chopped walnuts

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    • Directions

    1. Preheat the oven to 350°F and line a 12-cupcake pan with cupcake liners.
    2. Mix the almond flour, gluten-free oat flour, baking powder, baking soda, chocolate chips, walnuts in a large bowl.
    3. In a separate bowl, mix the mashed banana, egg whites, coconut oil, and maple syrup.
    4. Pour the dry ingredients into the wet ingredients and mix until combined.
    5. Using a 1/4 cup measuring cup, pour the batter into the cupcake liners.
    6. Bake for 25 to 30 minutes.
    7. Remove from the oven and let cool for 5 to 10 minutes before serving. 
    8. Sprinkle Lakanto powder sugar on top and Enjoy!

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    • Print

    Chocolate Walnut Muffins

    Prep Time 10 minutes

    Ingredients

    • 1 cup almond flour
    • 1/2 cup gluten free oat flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 medium ripe bananas mashed
    • 1/2 cup egg whites
    • 2 tbsp of melted coconut oil
    • 1/2 cup of maple syrup
    • 1/3 cup of dairy free chocolate chips
    • 1/2 cup of chopped walnuts

    Instructions

    • Preheat the oven to 350°F and line a 12-cupcake pan with cupcake liners.
    • Mix the almond flour, gluten-free oat flour, baking powder, baking soda, chocolate chips, walnuts in a large bowl.
    • In a separate bowl, mix the mashed banana, egg whites, coconut oil, and maple syrup.
    • Pour the dry ingredients into the wet ingredients and mix until combined.
    • Using a 1/4 cup measuring cup, pour the batter into the cupcake liners.
    • Bake for 25 to 30 minutes.
    • Remove from the oven and let cool for 5 to 10 minutes before serving.
    • Sprinkle Lakanto powder sugar on top and Enjoy!

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