These hearty muffins are chock full of all the things we love in a banana split ice cream sundae. A healthy muffin that tastes so decadent. Enjoy!
You know all the goodies that go into a Banana Split other than the ice cream? Nuts, chocolate syrup, pineapple and strawberry syrup, the banana of course and the cherry on top. Well, I decided to put all these components into a muffin and keep them healthy, that’s right. These delectable muffins are made with ingredients that are not loaded with sugars and unhealthy fats. You won’t know it by tasting these yummy gems. My family loved them so much, I made two batches in one week! Bake a batch up today and see them disappear.
Banana Split Muffins
Yields: 12 medium size muffins
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup maple, coconut or brown sugar
- 1/4 cup sweetener of choice
- 2 Tbsp maple syrup or honey
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 medium ripe banana
- 1 tbsp flax meal mixed with 4 tbsp water
- 1/2 cup softened coconut oil or butter, not melted
- 1/2 cup coarsely chopped walnuts
- 1/2 – 3/4 cup strawberries cut into small to medium pieces, you can use frozen, just thaw first
- 1/4 cup canned no sugar added diced pineapple, save 2 tbsp of the juice to add into batter
- 1/2 cup dried cherries, cut up a little if they are large
- 1/4 cup mini vegan chocolate chips for topping
- Preheat oven to 350 degrees, line a 12 cup muffin pan with paper liners, double the liners then mist with cooking spray, Set aside until ready to fill.
- In a medium mixing bowl combine the flour, baking soda, powder, salt and cinnamon. Mix with a whisk to get out any lumps and lighten up the flour. Set aside while you get the wet ingredients together.
- In a large mixing bowl, mash the banana until completely creamy and no big lumps. Add in the sugars with the coconut oil, mix with rubber spatula until combined. Now, stir in flax mixture. Add the rest of the wet ingredients. Leave out the nuts, dried cherries and chips.
- Add the dry into the wet, mix well and dip down to the bottom to get all the flour incorporated into the wet. Add the nuts and cherries. Gently mix in and try not to over mix the batter.
- With a large ice cream or cookie scoop, spoon batter into the prepared muffin cups. Top with chocolate chips. Bake for about 22 to 30 minutes. Check after 22 minutes. The muffins should spring back when gently touched and a toothpick should come out clean or with dry crumbs. Let cool at least 30 minutes on a wire rack.
Enjoy the deliciousness!!
*Can be stored in a sealed container on counter for two days or in fridge up to four days.