Banana Nut Muffins
Banana Nut Muffins - Light, fluffy, gluten-free and dare I say moist and delicious!
Muffins are a staple at my house! Not only are they great as a carb source for breakfast, but they are great as a grab and go snack! What I just now realized is that I have more muffin recipes on the blog than anything else!
Another realization is that I have not one but two banana style recipes. The infamous paleo banana nut bread naturally sweetened with just bananas and 5-ingredient banana bread muffins that is also in the Nourished Cookbook!
I may be mildly obsessed…
But this recipe variation in particular is my pantry/fridge clean out - banana nut recipe. Why? Because the ingredients are so practical!
I typically have all of these ingredients in my fridge or pantry and do not realize it until some bananas are looking a little brown and I need to think fast on my feet!
Don’t have overripe bananas but need them fast to make this recipe!?
The fastest way to ripen bananas for baking is to just bake them! Simply preheat your oven to 400 degrees F, place your bananas on a baking sheet, and bake them for five minutes, until they’re browned. That’s it!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Banana Nut Muffins - Light, fluffy, gluten-free and dare I say moist and delicious!
Servings: 12 muffins | Prep Time: 5 min | Cook Time: 20 min
Ingredients
1 ½ cups 1:1 gluten-free flour
3 medium overripe bananas, mashed
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp pumpkin spice seasoning
1 egg, room temperature
½ cup coconut oil or grass-fed butter, melted
¼ cup maple syrup
2 Tbsp coconut milk or milk of choice
¼ - ½ cup coconut sugar (depending on your sweet level)
1 tsp vanilla extract
½ cup walnuts, chopped
Directions
Preheat the oven to 375 degrees F and line a muffin tin with muffin cups or spray tin with oil spray.
Mash the bananas with a fork or meat masher in a mixing bowl. Add all the wet ingredients (egg, oil, syrup, milk, vanilla) and coconut sugar to the mixing bowl and whisk together until combined.
In a separate bowl, add the dry ingredients (flour, baking soda and powder, salt, spices) and whisk together until combined. Add your dry ingredients into the wet ingredients and whisk together until batter is thick yet pourable. Add the chopped walnuts and fold in until combined.
Evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top.
Bake the muffins for 20-22 minutes or until a toothpick comes out clean and they’re lightly golden on top. Enjoy!
Notes
Don’t have overripe bananas? That’s okay! Simply, preheat your oven to 400 degrees F, place your bananas on a baking sheet, and bake them for 5 minutes, until they’re browned. That’s it!
