Banana nut muffins on a cooling rack.

Gluten-Free Banana Nut Muffins

Recipes, Breakfast, Dessert, Gluten-Free, Snacks
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Banana muffins are soft, moist, and filled with so much flavor. They are easy to make and are ready in 30 minutes, so gather the ingredients and make these tasty little treats. 

Are Banana Nut Muffins Good For You

Most people assume banana nut muffins are healthy. In a way, they are because they contain bananas. Bananas are an excellent source of many nutrients, including vitamins and minerals. Bananas also have antidiabetic and antiulcer effects, as well as the ability to scavenge free radicals. 

However, traditional banana muffins are packed with fat and sugar. Therefore, they are not as healthy as one would think. These ingredients may cause weight gain and other health complications if eaten excessively. 

Luckily you can replace unhealthy ingredients such as fat with healthier alternatives. For example, you can substitute butter or vegetable oil with coconut or avocado oil. Coconut oil contains anticancer, antidiabetic, antioxidant, and anti-inflammatory properties. 

You can also swap the refined sugar with honey, coconut sugar, or sugar-free sweetener. 

Which Nuts Go Best With Bananas

Technically you can pair any nuts with bananas. Almonds are an excellent pairing for bananas. 

Pecans, macadamia nuts, and hazelnuts are also excellent options. However, walnuts are the best pairing for bananas. 

Nevertheless, whichever nuts you choose, thier nutty flavor will pair really well with the sweet flavor and creamy texture of the bananas. 

Do You Have To Use Ripe Bananas For Muffins

Yes, you have to use ripe bananas for banana muffins. In fact, it’s best to use overripe bananas. 

If you do not have any overripe sitting on your counter or in the freezer, pick bananas taht are on sale. These bananas have speckled brown spots and are too ripe to eat. These are the perfect bananas for making banana nut muffins. 

They will be easy to mash. Plus, they will give the muffins a sweeter flavor. 

Banana nut muffins on a cooling rack.

Why Are My Banana Muffins Dry

There are many reasons why your banana nut muffins may be dry. But the main reason is that they were baked too long. 

The longer they sit in the oven, the more they will dry out. So only bake your banana nut muffins for 15-20 minutes. 

How To Store Banana Nut Muffins:

To store the banana nut muffins, line an airtight container with a paper towel. The paper towel will prevent the bottom of the banana nut muffins from becoming soggy. 

Place the banana nut muffins in the container and cover them. Store the banana nut muffins at room temperature for 3-4 days. 

How To Freeze Banana Nut Muffins

Let the banana nut muffins cool completely, then wrap each muffin individually with plastic wrap. Place the banana nut muffins into a freezer bag any d place them in the freezer. They will last for 1-2 months. 

Once you are ready to eat the banana nut muffins, thaw them on your countertop for a few hours. Next, pop them in the microwave and heat them for 30 seconds to a minute and enjoy!

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Gluten-Free Banana Nut Muffins

0.0 from 0 votes
Recipe by Sarah Course: Breakfast, Snacks, DessertCuisine: Gluten-FreeDifficulty: Easy
Servings

12

muffins
Prep time

10

minutes
Cooking time

20

minutes
Calories

213

kcal
Total time

30

minutes

These banana nut muffins will transport you to your happy place as soon as you bite into them. They are soft and extremely moist, and filled with crunchy walnuts. Best of all, these banana nut muffins are gluten-free, sugar-free, and delicious. 

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Ingredients

  • 1/2 cup + 1 tablespoon of cassava flour

  • 1/2 cup almond flour

  • 1/2 cup arrowroot starch

  • 3 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 1/2 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • 3 large ripe bananas, mashed

  • 1 cup granular sugar substitute

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/3 cup coconut oil, melted, cooled

  • 3/4 cup walnuts, roughly chopped

Directions

  • Program the oven to 350°F, then line a muffin pan with silicone liners. Spray the muffin liners with non-stick cooking spray.
  • Whisk 1/2 cup cassava flour, almond flour, arrowroot starch, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  • Whisk the bananas, granular sugar substitute, egg, vanilla extract, and coconut oil in a large bowl until combined.
  • Add the cassava flour mixture to the wet ingredients and mix until combined.
  • Mix the remaining tablespoon of cassava flour and 1/2 cup of walnuts in a small bowl.
  • Add the walnuts to the banana nut muffin batter and mix to combine.
  • Scoop the banana nut muffin batter into the prepared muffin pan using a 3-tablespoon cookie scoop.
  • Sprinkle the remaining walnuts on top of the banana nut muffins, then bake them for 15-20 minutes until a toothpick inserted into the muffin comes out clean.
  • Let the banana nut muffins cool in the pan for 5 minutes, then remove them from the silicone liners and place them on a cooling rack to cool.
  • Serve and enjoy!

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Nutrition Facts

12 servings per container


  • Amount Per ServingCalories213
  • % Daily Value *
  • Total Fat 9.1g 14%
    • Saturated Fat 6.1g 30%
  • Cholesterol 16mg 6%
  • Sodium 158mg 7%
  • Potassium 128mg 4%
  • Total Carbohydrate 30.8g 10%
    • Dietary Fiber 2.2g 8%
    • Sugars 4.3g
  • Protein 1.6g 2%

  • Calcium 17%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

References: 

Muhammad Faizan Afzal, Waseem Khalid, Sidra Akram, Muhammad Armghan Khalid, Muhammad Zubair, Safura Kauser, Khalid Abdelsamea Mohamedahmed, Afifa Aziz & Shahida Anusha Siddiqui (2022). Bioactive profile and functional food applications of banana in food sectors and health: a review. International Journal of Food Properties, 25:1, 2286-2300, DOI: 10.1080/10942912.2022.2130940

Afka D., Rizliya V., Dhanushki W., Nazrim M., Sirinivas N., Barana C., J., & Ruvini L. (2020). Chemical composition and health benefits of coconut oil: an overview. Journal Of The Science Of Food And Agriculture, Volume 101, Issue 6 Pages 2182-2193, https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10870

Author

  • Sarah

    Hello. Welcome to my food blog! I am a recipe developer/content writer and creator. Food is universal. Its more than something you eat. Food is an experience that can be enjoyed alone or with others. It can affect your physical health and your mood. I love food and I believe it affects how we feel which is why I started this blog that provides you with delicious healthy recipes, useful tips and tricks, guides, and informative articles.

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