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    Salted Plains » Recipes » Breads & Muffins

    Gluten-Free Banana Nut Muffins (Vegan)

    Published: Mar 28, 2019 · Modified: Mar 17, 2020 by Tessa · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Banana Nut Muffins made with wholesome almond flour and flaxseed for a healthy banana muffin recipe! Vegan, egg-free, dairy-free.

    Gluten-Free Banana Nut MuffinsI always find muffins can so easily veer into the cupcake category. By the simple means that a really delicious muffin can so often have high amounts of sugar. 

    That's what makes them so good!

    Gluten-Free Banana Nut MuffinsWhat I have been wanting, craving actually, is the best banana nut muffin recipe I could make without all the sugar, gluten, and dairy. 

    Because while sugary sweet muffins in the morning are hard to beat, they never leave you feeling that great an hour or so later. 

    Gluten-Free Banana Nut Muffins

    Gluten-Free Banana Nut Muffins Ingredients

    So luckily, it is possible to have both. Here's what you'll need:

    • almond flour
    • arrowroot starch
    • ripe banana
    • ground flaxseed
    • maple syrup
    • walnuts
    • ground cinnamon
    • lemon juice 

    Gluten-Free Banana Nut Muffins

    How to Make Simple Banana Muffins

    Truly, these banana muffins are a breeze to make. A one-bowl kind of recipe, combine your dry ingredients followed by your wet ingredients.

    Stir to form a batter and fold in the chopped walnuts. Divide the muffin batter into the muffins tins, top with extra walnuts, and voilà! 

    Gluten-free banana nut muffin magic. 

    Gluten-Free Banana Nut MuffinsThese muffins store well in an airtight container. Or you can wrap them individually in plastic wrap for on-the-go breakfast.

    And if you are on the hunt for more healthy muffin recipes, check out Gluten-Free Palate's paleo carrot cake muffins!

    Gluten-Free Banana Nut Muffins

    More Muffin Recipes

    Gluten-Free Apple Crumb Muffins

    Flourless Peanut Butter Oatmeal Muffins

    Vegan Gluten-Free Chocolate Zucchini Muffins

    Gluten-Free Banana Nut Muffins

    Gluten-Free Banana Nut Muffins

    Gluten-Free Banana Nut Muffins made with wholesome almond flour and flaxseed for a healthy banana muffin recipe! Vegan, egg-free, dairy-free.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 233kcal
    Author: Tessa

    Ingredients

    • 2 tablespoons ground flaxseed
    • 6 tablespoons water
    • 1 ¾ cup almond flour 210 g
    • ¼ cup arrowroot starch 30 g
    • 1 teaspoon baking soda
    • 1 ½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 tablespoon fresh lemon juice half of 1 lemon
    • ¾ cup ripe mashed banana 1 large banana
    • 3 tablespoons coconut oil melted and slightly cooled
    • 1 teaspoon pure vanilla extract
    • ½ cup maple syrup
    • ¾ cup walnuts, chopped divided

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners. Prepare your flax eggs by combining ground flaxseeds and 6 tablespoons water in a small bowl. Stir and set aside for 5 minutes.
    • In a large bowl, combine almond flour, arrowroot, baking soda, baking powder, cinnamon, and salt. Whisk to combine. 
    • Add lemon juice, mashed banana, melted coconut oil, vanilla extract, maple syrup and flax eggs. Stir until all ingredients are completely incorporated. 
    • Fold in ½ cup of the walnuts. Divide muffin batter evenly amongst muffin cups, between about ½ to ¾ of the way full. Sprinkle remaining chopped walnuts on top. Bake for 25-30 minutes. Muffins should be a golden brown and a toothpick comes out mostly clean.
    • Remove from oven and place muffin tin on a wire rack to cool. Allow muffins to cool completely (especially before removing from liner).
    • Store muffins in an airtight container for 2-3 days. 

    Nutrition

    Calories: 233kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 108mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Comments

    1. Liz

      September 28, 2021 at 2:12 pm

      5 stars
      Perfect to make ahead and have for breakfast all week!

      Reply
      • Tessa

        September 28, 2021 at 3:16 pm

        Yes! You can wrap them individually to make them easy to grab and go.

        Reply
    2. Traci | Vanilla And Bean

      April 02, 2019 at 1:20 pm

      Oh goodness, Tessa! I'd devour the whole pan! These must be fabulous to have on hand for snacking - and pulling from the freezer to take on hikes, picnics or road trips! Absolutely delicious!

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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