Ever the multitasker, I love quick recipes that deliver delicious and nutritious food. This simple banana bread muffins recipe delivers across the board. It is perfect for entertaining a crowd or treating yourself to a freshly baked muffin with a cup of coffee in the morning.
Not only are they gluten-free, but they are also refined sugar-free! They are only sweetened with ripened bananas and a half a cup of coconut sugar, which makes them much healthier than the ones you would get at your local coffee shop.
Plus, most of the easy banana nut muffin recipes you would find online are made with a combination of all-purpose and nut flours and enhanced with chopped nuts to make them a “nut muffin.” My version here, on the other hands, is made with almond flour making it a nut muffin in its real sense.
So, grab those spotty bananas that have been sitting on your kitchen counter and join me in baking some next-level homemade banana nut muffins.
How to make banana nut muffins from scratch
Making this easy banana muffins recipe is so fast and straightforward that you do not even need a mixer. Everything comes together in a bowl in less than 15 minutes.
The process of making them has three parts.
First, mix together the dry ingredients, combining the almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl.
Next, mix the mashed bananas, vanilla extract, coconut sugar, whisked eggs, and coconut milk in a separate bowl.
Then simply incorporate the wet ingredients into the dry ones by stirring until everything is thoroughly combined. Stir in the chopped walnuts until they are evenly distributed.
Lastly, scoop the batter into a 12-cup muffin tin and pop them in the oven.
How long to bake banana nut muffins
Bake the banana walnut muffins in a 350-degree oven for 30-35 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
When reheating, place a muffin in the microwave for 30 seconds or 5 minutes in a 250-degree oven.
How to make moist banana muffins
If you have ever baked with almond flour, you know that it behaves totally different than the all-purpose flour.
For one thing, it doesn’t absorb liquid in the same way, so much so that we need another flour (coconut flour) to help us get some of the liquid coming from the eggs absorbed.
Another thing that helps with ending up moist banana muffins is the chunks of bananas in the batter. They not only add some extra banana flavor but also help produce additional moisture.
Therefore, if you need a moist banana nut muffins recipe, this recipe is exactly what you need, lightly crusty on the outside and super moist on the inside.
If You Liked this Healthy Banana Walnut Muffins, You Might Also Like
- Paleo Pumpkin Muffins
- Naturally Sweetened Apple Almond Muffins
- Parsnip Morning Glory Bran Muffins
- Pumpkin Oatmeal Muffins
- Banana Carrot Cupcakes
- Blueberry Muffins without Flour
- Almond Flour Chocolate Cupcakes
- Gluten Free Dairy Free Blueberry Muffins
A Few Other Healthy Recipes To Use Up Bananas
- Fluffy Almond Flour Pancakes
- Vegan Banana Smoothie Recipe
- Vegan Banana Split Smoothie
- Baked Oatmeal with Date Butter and Bananas
Easy Banana Nut Muffins
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.