Ready to discover the ultimate comfort food that combines childhood nostalgia with gourmet sophistication?

These incredible chocolate banana nut muffins represent the perfect marriage of rich cocoa, naturally sweet bananas, and crunchy walnuts, all elevated by a surprising sprinkle of flaky sea salt that transforms each bite into pure magic.

Unlike typical heavy, dense muffins that leave you feeling sluggish, this recipe creates impossibly light, fluffy treats that practically melt in your mouth while delivering intense chocolate satisfaction.

What Makes These Muffins Extraordinary

The genius behind these muffins lies in understanding how different ingredients interact to create the perfect crumb structure. Almond flour provides protein and healthy fats while contributing to the tender texture, unlike traditional wheat-based recipes that can become tough from overmixing.

The combination of potato starch and cassava starch creates lift and chewiness – potato starch (around $4 per bag at most stores) adds lightness, while cassava starch provides that satisfying bite. Coconut sugar, which costs about $6-8 per bag but offers superior flavor compared to refined sugar, caramelizes beautifully during baking, creating deeper chocolate notes.

The chocolate chips should be high-quality dairy-free varieties (approximately $5 per bag) for the best melting properties. Walnuts contribute heart-healthy fats and protein, while their slight bitterness balances the sweetness perfectly. The sea salt finish is crucial – flaky varieties like Maldon (around $4 per container) provide textural contrast and flavor enhancement that regular table salt simply cannot match.

Essential Ingredients

This recipe yields 12 bakery-quality muffins. Quality ingredients make a noticeable difference in the final result.

1 small-medium ripe banana (should yield approximately 150g when mashed)

⅔ cup filtered water (room temperature works best)

¼ cup avocado oil (or melted coconut oil for tropical notes)

1 tsp pure vanilla extract

1 cup almond flour

1 cup coconut sugar (sift if clumpy for smooth mixing)

½ cup potato starch (ensure it's starch, not flour)

⅓ cup unsweetened cocoa powder (Dutch-processed preferred, sifted)

¼ cup cassava starch (also labeled as cassava flour)

3 Tbsp flaxseed meal (freshly ground for best nutrition)

1 tsp baking powder (aluminum-free preferred)

¾ tsp baking soda

½ tsp sea salt

¼ tsp xanthan gum (optional but recommended for structure)

⅔ cup chopped walnuts (plus ¼ cup extra for topping)

⅔ cup dairy-free dark chocolate chips (plus ¼ cup extra for topping)

Flaky sea salt for finishing

Step-by-Step Baking Method

Follow these precise steps for consistently perfect results. Total time: 35 minutes.

Preparation Phase

Preheat oven to 350°F (176°C). Line a standard 12-cup muffin tin with paper liners, ensuring they fit snugly to prevent spreading.

Creating the Base

In a large mixing bowl, mash the banana with a fork until mostly smooth – a few small lumps add nice texture.

Add water, avocado oil, and vanilla extract to the mashed banana.

Whisk vigorously for 1-2 minutes until the mixture is completely combined and slightly frothy.

Incorporating Dry Ingredients

Add almond flour, coconut sugar, potato starch, cocoa powder, cassava starch, flaxseed meal, baking powder, baking soda, sea salt, and xanthan gum to the wet mixture.

Whisk thoroughly for 2-3 minutes until no streaks remain and the batter is smooth and glossy.

Fold in ⅔ cup chopped walnuts and ⅔ cup chocolate chips using a rubber spatula, distributing evenly throughout.

Final Assembly and Baking

Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each about ¾ full.

Sprinkle tops with remaining walnuts and chocolate chips for visual appeal and extra indulgence.

Bake for 25-28 minutes, rotating the pan halfway through for even browning.

Test doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs attached.

Remove from oven and immediately sprinkle tops with flaky sea salt while still warm.

Cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.

These chocolate banana nut muffins prove that grain-free, plant-based baking can be every bit as indulgent and satisfying as traditional recipes. The complexity of flavors, from deep chocolate to sweet banana to that perfect salty finish, creates something truly special that appeals to all dietary preferences. Lykkers, what creative variations or mix-ins did you experiment with to make these muffins uniquely yours?