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.
Did you run out of almond flour in your pantry or you don’t have access to almond flour in where you live? You can make almond flour at home. Depending on where you live, you could save some money and never have to worry about stocking it in your pantry.
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.
A Few tips for the best almond flour banana muffins:
- Use Ripe Bananas For Extra Sweetness: Most of the sweetness in this banana nut bread muffins recipe comes from bananas, so it is essential that you use ripe bananas. Mine was lightly brown with speckles on them.
- Want these simple banana muffins to be nuttier? Add in a cup of walnuts: After you mix the wet and dry ingredients together, add a cup of chopped walnuts to take the nuttiness to the next level. You can do what I did and sprinkle some on top for an extra crunch. If you have time, roast the nuts for 5-10 minutes for extra nutty goodness. Roasted walnuts lose some of the bitterness found in raw walnuts while keeping them crisp and full of their health benefits.
- How to Store and Freeze? – Like most muffin recipes made with almond flour, these banana nut bread muffins are best on the day they are made, but they will stay fresh for up to two days as long as they are kept in an airtight container in the fridge. To keep them longer, freeze the muffins for up to a month and thaw them when ready to eat.
- Banana Nut Muffin Nutrition: This recipe makes 12 muffins and each has 341 calories. You can get more information on the nutritional data of these muffins underneath the recipe card below.
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
- Almond Banana Bread
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.
Hi..Can I use All purpose flour instead of coconut flour?
I wouldn’t recommend using all-purpose flour instead of coconut flour. It is hard to say without actually trying but I would use more almond flour instead of coconut flour if you don’t have any.
Hope this helps.
Made these muffins this morning for breakfast and they were very good! I omitted the walnuts this time, but think they would be a good addition. Very easy recipe to make.
YAY! SO happy to hear that you liked these muffins. Making a batch this weekend for us as well.
Thank you so much for coming by.
I’m so excited to make these for my GF cousin. She is going to flip that her favorite muffin is now gluten free!
Ohhh this makes me so happy. Thanks Krystle.
Can’t get enough of these muffins!
YAY! So happy to hear that you liked it Sommer. Thanks for coming by.
Has anyone tried making these without the coconut sugar?
I was thinking to substitute with some honey, or just rely on the bananas for the sweetness.
If you use a liquid sweetener like honey or maple syrup you might have to use a little bit more almond flour. It is hard for me to give you an exact measurement without actually trying but I think for 1/2 cup of honey (instead of coconut sugar), I’d start by adding 1/2 cup almond flour. Though I find that honey is sweeter than coconut sugar especially when it is baked.
If you are a fan of minimally sweetened baked goods, you can rely on the sweetness coming from bananas only as well.
I hope this helps.
Thanks for coming by.
Love that these are gluten free! A family friendly recipe.
It sure is. Thanks Suzy.
I can’t wait to make it again! It was so good!
YAY! So happy to hear that you liked it Toni.
Hi Aysegul! Thank you so much for sharing this amazing, easy, delicious recipe. I just made it last night and have added it to my list to make in the future again. They are so good!
This is music to my ears Goli. Thanks for letting me know.
These are definitely my new favorite muffin!
So glad you liked it Tanya!
These muffins were delicious! Much healthier than my usual recipe, but just as tasty! Thank you!
That is exactly why I love them. Thanks Liz.
I substituted the coconut flour for regular flour and the coconut milk for oat milk because i didn’t have either. I also skipped the walnuts because my kids are picky eaters. I was surprised at how spongy and moist the muffins turned out! Absolutely delicious, and the kiddies loved them as well! I’m definitely saving this recipe!
Is it really 265 calories per muffin though?
I am so happy to hear that you and your family liked it. And thanks so much for sharing those substitutes as well. I am sure people who are reading your note will benefit from it.
In terms of calorie information… For years I didn’t want to share calorie info because I am not a trained nutritionist. However, my readers kept asking so I signed up for a nutrition calculator software. In order to get the calorie info, I copy and paste the ingredient list into that software and it gives me the values you see on that card.
So the answer to your question is yes. However, calorie information depends on the ingredients used so it might be slightly different for you as you used different ingredients.
I hope this helps.
Can these be frozen please? For how long?
Yes, they can be. I would store them in an airtight container after they are fully cooled and keep it in the freezer up to a month.
I hope this helps.
Can I substitute coconut flour with quinoa flour in this recipe?
Yes, you can swap the exact amount with almond flour. Hope this helps.
Very interesting recipe. I plan on trying it soon.
I hope you do. Let me know if I can answer any questions Neylan. Cheers!
I made this last weekend for my sister in law and her family. They are eating gluten-free as one of her kids has celiac disease. This muffin recipe was a life saver. They loved it.
Also, I love the way it tasted and how easy it was to make it. This will be my new go-to banana muffin recipe from now on. Thanks!
YAY! So happy to hear that it was helpful and you loved the taste. Thanks for letting me know Janine.
I have not yet tried but I wanted to ask if you’ve tried this with flax eggs instead? If so, was it ok with the equal 3 tablespoons worth of flax?
I have not tried this particular recipe with flax eggs. Though it is hard to tell without trying, I would assume it would be okay. It might not have the same look, but I think it is worth a try. And yes, a good egg equivalent with flax seed eggs is one to three.
I hope this helps.
This is literally my favorite muffin recipe in the world. Like you said, it comes together in a bowl and is easy to make. Thanks for sharing.
I am so happy to hear that you liked it. It is a favorite in our house too. Thanks for letting me know Samantha.
Charlene H Davis
How many carbs are in one muffin?
It seems like it is 9.2 grams per muffin.
I hope this helps.