Go Back Email Link
+ servings
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.
Course Breakfast
Keyword gluten-free banana nut muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Tessa Fisher


  • 2 tablespoons ground flaxseed + 6 tablespoons water
  • 1 3/4 cup (210g) almond flour
  • 1/4 cup (30g) arrowroot starch
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice half of 1 lemon
  • 3/4 cup ripe mashed banana 1 large banana
  • 3 tablespoons coconut oil melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup maple syrup
  • 3/4 cup walnuts, chopped divided


  • 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 1/2 cup of the walnuts. Divide muffin batter evenly amongst muffin cups, between about 1/2 to 3/4 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.