Grain Free Banana Walnut Muffins
I love a good banana bread. And just because I’m gluten and dairy free, doesn’t mean I have to go without! That’s why I’m teaming up with California Walnuts to bring you this super easy grain free Banana Walnut Muffins recipe!
This post is sponsored by California Walnuts . All opinions are my own.
A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA. California walnuts also contain protein (4g/oz) and fiber (2g/oz)! If you’re interested, you can find more information on just how healthy walnuts are here: https://walnuts.org/health-professionals/.
I’m not sure why, but banana bread is trending, big time. In an time where we’re all home, who isn’t craving comfort foods? I’ve never created a gluten free banana bread for the blog yet, so this recipe is sadly overdue. I hope you love it! It’s easy to make, super moist, and freezes like a dream. You could definitely make it in a loaf pan if you’d prefer a bread, but I’ve always preferred muffins. I think they’re easier to eat 😉
Next time I make these, I’m definitely adding chocolate. Don’t know what I was thinking, not adding a handful of chocolate chips to this recipe! You could also add in some grated carrots or raisins for extra vitamins. I would even go so far as to swap the banana for carrots entirely! Carrot Cake muffins? Oh yes. Those would be divine. Whatever you’re in the mood for, this classic recipe will live up to it!
Grain Free Banana Walnut Muffins
Ingredients
- 1/2 cup coconut flour
- 1/4 cup cassava flour
- 1/2 cup tapioca flour
- 1/4 cup coconut sugar
- 3 tbsp maple syrup or honey
- 1/4 cup coconut oil or ghee melted
- 2 tsp baking powder
- 2 tsp vanilla extract
- 5 large eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mashed overripe bananas
- 1 cup chopped California walnuts
Instructions
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Preheat oven to 350 degrees. Line muffin tin with muffin liners or spray with cooking spray.
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Add eggs, maple syrup, coconut oil, and vanilla extract to a stand mixer and mix for 30 seconds.
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Add flours (coconut,cassava, and tapioca), coconut sugar, baking powder, baking soda, and salt to egg mixture and continue to beat until well combined, about 2-3 minutes.
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Add bananas and walnuts in last and mix just until combined.
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Pour 1/4 cup servings of batter into each muffin cup. Bake in oven 35-40 minutes, or until set in middle and lightly browned. Remove from oven and cool.
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To freeze: Cool muffins completely and place in ziploc bag. Freeze for up to 90 days.
Interested in other muffins or quick breads? Try these delicious recipes out too!
