Chocolate Chunk Banana Walnut Muffins. V. GF.
Returning to reality yesterday after a weekend away with family celebrating Easter was hard. Training. Laundry. Dogs. Grocery shopping. You know the drill. My oldest was off Monday and my youngest is off till mid-week. I knew I needed a good healthy snack to grab when the munchies hit. They requested banana bread and I whipped up these up to satisfy teenage hunger.
These are refined sugar-free. Gluten free and completely vegan. You can use mini chips or chunks for the vegan chocolate aspect. I made some without for my husband and topped with banana slices. These are hearty enough for breakfast or pre-run. You can also half this recipe for 6 regular muffins or prepare as is for 12 large muffins.
3 cups gluten-free flour- I used Bob’s Redmill
2 tsp baking powder
2 tsp baking soda
2 teaspoons of ground cinnamon
1/4 tsp salt
4 very ripe bananas, mashed
1/2 cup coconut oil, melted
4 tablespoons of cashew or almond milk (I used Silk unsweetened cashew milk)
3 tbs maple syrup
1 teaspoon of vanilla extract
Vegan chocolate chunks or chips (1/4 cup or more)
1/4 cup of chopped walnuts (I used black walnuts)
Preheat your oven to 375 degrees and spray your muffin tins with coconut oil – set that aside.
Into a bowl, whisk your flour, powder, soda, cinnamon and salt. Set that aside.
Into a stand mixer or bowl with a mixer, add your bananas and blend until creamy and mashed. Then add your oil, milk, syrup and vanilla. Blend. In 1/4ths add your flour mixture and blend. Repeat until all of the flour is incorporated. Then add your walnuts and chocolate. Blend that quickly. Spoon your batter into your muffin tins 3/4 of the way full or just slightly more. Bake for 20 or so or until golden and a toothpick inserted comes out clean.
If you aren’t using chocolate, I topped with sliced bananas and dusted with a pinch of ground cinnamon on top.
Let cool completely and then enjoy!
Last week I wrapped up my mileage over 80 miles. New high for me. I still can’t believe that my old body is capable of this 😉 This week so far has been a mix-match of training but here’s my update:
Easter Sunday: Wasn’t able to run until we arrived home. We went out at 6p and I was sick by mile 8. Not a good runner with food in my stomach. It probably didn’t help that I swallowed a bug at mile 7. 10 outdoor miles
Monday: 15 treadmill miles and weightlifting at the gym.
Tuesday: 15 outdoor miles – 3 with my husband and 12 solo
Today, I tested out some new Lucy Revolution capris. LOVED them. The color is awesome and bright without being too much, the feel is like heaven and the large pocket for fuel storage – AMEN! They are the perfect weight. A bit longer in length for a capri and perfect. I am an ambassador for Lucy Activewear however the opinions are my own.
I also received the new Garmin Fenix 3 HR watch which I will start using after my run on Thursday to conclude out my mileage for the month. Can’t wait to share that awesome watch with you all!
— Knead to Cook
These muffins look incredible! Just look at those chocolate chunks! Prefect with a cup of coffee 🙂
They have been my go-to before my runs. I love them 🙂
Hi Robin! I came across your blog through your NCR Trail Marathon review. I’m a vegan runner too, so it’s nice to “meet” you!
Nice to meet you too!! We were just talking about that race and doing it again this year. It was one of our favorites. Are you planning on doing it?
I’ve made these for a friend of mine who is gluten free and she loves them so much she has me making them for her all the time xoxo
That’s so wonderful! We loved these too! You are such a great friend. oxo