‘Isa Does It’ has to be one of my favorite go to cookbooks for inspiration and feel good recipes. Yes, her cookbook solely features vegan recipes, but 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 delicious. You can make them with chocolate chips or leave them out altogether. You can also use pecans, or a combination of your favorite nuts, or pecans with chocolate chips – whatever your heart desires:) I loved the combo of walnuts and chocolate chips and so did my friends who ate them! My kids, on the other hand, don’t like nuts. I promise, the next batch will have no nuts, just for you guys!
Do you have a favorite muffin? What type do you like the best? I’d love to hear from you, so please share in the comments below.
Banana Choco Nut Muffins
- 3 very 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 whole wheat)
- 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
- 1/2 cup chocolate chips
Place the rack in the middle of the oven and preheat to 375°. Line the muffin pan with paper 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.