These easy banana nut muffins are made with gluten-free almond and coconut flours and sweetened with ripen bananas and coconut sugar. It all comes together in less than 15 minutes and bakes in 30 minutes. Great recipe for entertaining a crowd or splurging on a freshly baked muffin for yourself.
Hi friends! Happy day after Thanksgiving. I hope you enjoyed your holiday with your loved ones. I spent the whole day in the kitchen cooking and the rest of the day eating with my family. Today, we are all taking it easy with food and everything else while enjoying a lazy day in front of the TV. Though I thought I could pop in for a quick second and share my current favorite muffin recipe with you.
This easy banana nut muffins recipe is a great breakfast muffin that is perfect when you have family over. Himmmm, like this weekend. It is sweetened with ripen bananas and just a half a cup of coconut sugar and made with gluten-free almond and coconut flours. Like I said, perfect for everyone. So go ahead and add this muffin recipe to your collection of recipes-to-make with those lonely ripen bananas on your kitchen counter.
We took these photos a few weeks ago with my friend Lauren (you might remember her from this Overnight Apple Muesli recipe post) while she was here visiting me in Vermont. As you can see, it was a fun collaboration that involved muffins, coffee, and some next-level posing. She, too, loved it and if I am not mistaken, made it for her family as well.
A few notes on the recipe:
– Since most of the sweetness come from bananas, it is important that your bananas are fully ripened. Mine were lightly browned with speckles on it.
– These muffins are best on the day that they are made, but they will still be fresh up to 2 days as long as they are kept in an airtight container in the fridge. When ready to eat, simply warm them up for 30 seconds in the microwave or 5 minutes in a 250 degree oven.
– At the very end you add a cup of walnuts to take the nutty-ness to the next level. I didn’t add this to the recipe, but if you have time, roast them for 5-10 minutes for next level nutty muffin goodness.
Easy Banana Nut Muffins
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Sweets
- Method: Baking
- Cuisine: American
For the dry ingredients:
- 1 ½ cups (180gr) almond flour
- ½ cup (60gr) coconut flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 cup (125gr) walnuts, roughly chopped
For the wet ingredients:
- 1 ½ cups mashed ripe bananas (approximately 3 medium-sized bananas)
- 1 teaspoon vanilla extract
- ½ cup (75gr) coconut sugar
- 3 large eggs, light beaten
- ¼ cup unsweetened full-fat coconut (or almond) milk
- Pre-heat the oven to 350 degrees. Line a 12-cup muffin tin with parchment muffin liners. Set it aside.
- For the dry ingredients, place almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl. Give it a mix. Set aside.
- For the wet ingredients, place the mashed bananas, vanilla extract, coconut sugar, eggs, and coconut milk in a bowl. Mix until thoroughly combined. It is okay if there are small chunks of mashed banana pieces swimming in the mix.
- Add in the wet ingredients into the dry ones. Stir until throughly combined.
- Stir in the walnuts and make sure that they are evenly distributed within the batter.
- Scoop the batter into the muffin tins (they will be pretty full) and bake for 30-35 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
- Let it cool for 15 minutes and serve while it is still warm.
- These muffins will still be fresh up to 2 days as long as they are kept in an airtight container in the fridge. When ready to eat, simply warm them up for 30 seconds in the microwave or 5 minutes in a 250 degree oven.
- Serving Size: 1
- Calories: 223
- Sugar: 12.4g
- Sodium: 154.4mg
- Fat: 14.1g
- Carbohydrates: 21.5g
- Protein: 5.7g
- Cholesterol: 0g