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Gluten-Free Banana Nut Muffins
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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.
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