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banana muffins gluten free

Grain Free Banana Walnut Muffins


  • 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


  1. Preheat oven to 350 degrees. Line muffin tin with muffin liners or spray with cooking spray.

  2. Add eggs, maple syrup, coconut oil, and vanilla extract to a stand mixer and mix for 30 seconds.

  3. 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.

  4. Add bananas and walnuts in last and mix just until combined.

  5. 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.

  6. To freeze: Cool muffins completely and place in ziploc bag. Freeze for up to 90 days.