Are you ready to indulge in a deliciously healthy treat that will make your taste buds dance? Say hello to our Grain Free Banana Walnut Muffins! These delightful muffins are not only gluten-free but also packed with the natural sweetness of ripe bananas and the crunchy goodness of walnuts. Perfect for breakfast, a snack, or even a guilt-free dessert, they are sure to become a favorite in your kitchen. With just 35 minutes from prep to plate, you'll be savoring these moist, flavorful bites in no time. Keep reading to discover how to whip up this easy, nutritious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 2 cups almond flour
- 1/2 cup chopped walnuts
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they form a smooth, creamy consistency with minimal lumps.
- Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and slightly frothy.
- In a separate bowl, combine the almond flour, baking soda, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in the chopped walnuts, reserving a small portion to sprinkle on top of the muffins for added texture and visual appeal.
- Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle the reserved chopped walnuts on top of each muffin for a decorative and crunchy topping.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Nuts: While walnuts add a lovely crunch, feel free to substitute with pecans or even chocolate chips for a different flavor twist.
- Check for Doneness: Ovens vary, so start checking your muffins at the 22-minute mark. They’re done when a toothpick inserted into the center comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature. If you want to keep them longer, refrigerate them for up to a week.
- Serve Warm: For an extra treat, enjoy your muffins warm from the oven or lightly toasted with a spread of almond butter or a drizzle of honey.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 8g
Fat: 19g
Saturated Fat: g
Cholesterol: 55mg
