Step 1

Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin tin with 12 muffin liners (as recipe is written // adjust if altering default number of servings). Set aside.

Step 2

In a medium mixing bowl, mash the banana with a fork — you want it pretty smooth. Add the water, avocado oil, and vanilla extract. Whisk until fully combined. Add cake mix and whisk well. Then fold in the chopped walnuts and dairy-free chocolate chips.

Step 3

Divide batter evenly between the muffin tins and (optionally) top with extra chopped walnuts and chocolate chips.

Step 4

Bake on the center rack for 25-28 minutes, or until a toothpick is removed with only a few crumbs left behind. Remove the muffins from the oven and top with flaky sea salt. Let the muffins fully cool before enjoying!

Step 5

Store leftovers lightly covered for up to 2-3 days at room temperature, 5 days in the refrigerator, or 1 month in the freezer.