Moist & Delicious Gluten-Free Banana Nut Muffins
These gluten-free banana nut muffins are quick, easy, and perfect for breakfast or snacks. Made with mashed bananas, eggs, and a blend of nut flours for a moist, flavorful treat free of pork, alcohol, and gluten. They combine comfort and convenience in every bite.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 10 to 12 muffins 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups mashed bananas (approximately 4 medium or 3 large bananas)
3 large eggs
â…“ cup maple syrup
¼ cup melted butter or coconut oil
1 tsp vanilla extract
2 cups almond flour
¼ cup coconut flour or ½ cup oat flour
2 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp sea salt
¾ cup chopped pecans or chopped walnuts
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with 10-12 parchment paper liners
Mash bananas with a fork and measure 1½ cups
Combine mashed bananas, eggs, maple syrup, melted butter/oil, and vanilla extract in a blender or food processor. Blend until smooth
Add almond flour, coconut/oat flour, baking powder, cinnamon, and salt to the blender. Blend until smooth
Fold in ¼ cup chopped nuts, either using a spatula in the blender or transferring to a bowl
Fill muffin cups with batter, then bake for 20-25 minutes until golden and a toothpick comes out clean
Cool in the tin for 5 minutes, then transfer to a wire rack
Notes
Use parchment paper liners for easy cleanup and removal
Coconut flour version makes 10-11 muffins; oat flour makes 11-12
Vanilla extract can be homemade as a non-alcoholic alternative
Store in an airtight container for up to 3 days or freeze for longer shelf life
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 3g
- Sodium: 48mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 46mg
Find it online: https://bestdisheasy.com/gluten-free-banana-nut-muffins-recipe/