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Banana Split Muffins

These Banana Split Muffins are chock full of all the things we love in a banana split ice cream sundae. Hearty and packed with great ingredients. A healthy muffin that tastes so decadent. Enjoy!
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword banana split, muffin, muffins
Servings 12 medium muffins
Author Pam

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup brown, coconut, or maple sugar
  • 1/4 cup granulated sugar or no calorie sweetener
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea or kosher salt
  • 1 tsp vanilla extract
  • 1 medium ripe banana
  • 1 tbsp flax meal mixed with 4 tbsp water1
  • 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 batter1
  • 1/2 cup dried cherries, cut up a little if they are large
  • 1/4 cup mini vegan chocolate chips for topping

Instructions

  1. 1.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.

    2.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.

    3.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.

    4.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.

    5.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.