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Breakfast, Healthy Baking

Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)

4.87 from 15 votes
Sweet bananas, toasted walnuts, and an energizing snack, my Healthy Banana Nut Muffins recipe is the perfect on-the-go treat!
Healthy Banana Nut Muffins

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Hi Bold Bakers!

Since sharing my low-carb, low-sugar, and gluten-free Banana Bread Recipe with you, it’s pretty clear you guys are with me when it comes to loving bananas. Besides using banana in baking bread, I love to use them in muffins too! My healthy Banana Nut Muffins are a slightly different take on the classic recipe.

These healthy Banana Nut Muffins are complete with freshly sliced banana and tasty walnuts on top. They are gluten free, paleo, and can even be made vegan. Basically, my goal here was to create a recipe that can be enjoyed by all. Whether you’re having these muffins for breakfast or an afternoon snack I can assure you, they will hit the spot!

How Ripe Do The Bananas Have To Be?

To make banana nut muffins, you’re going to want to use fully ripe bananas. Since there is no added sugar in this recipe, the banana is the main source of sweetness. I often have ripe bananas on-hand, but when I have one too many and they start to turn color I like to keep them frozen and then add them to smoothies or allow them to defrost and use them in this recipe!

A stack of banana nut muffins.

Should I Toast The Nuts First?

Whenever I cook or bake with nuts of any kind I like to toast them beforehand. In this case, I toasted the walnuts in a 375°F (190°C) oven on a sheet pan for about 10 minutes. You’ll know when the nuts have been fully toasted when you can smell them. Taking this extra step makes all the difference in the flavor of the nuts and can always be done ahead in a big batch.

Can Healthy Banana Nut Muffins Be Made Without Eggs?

I love how versatile this recipe is! Everyone loves the taste of banana nut muffins, so in my opinion, everyone should be able to eat them!

If you’re vegan or allergic to eggs this recipe can be adapted by adding in 3 flax eggs instead. One flax egg is made by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Allow these ingredients to sit together for about 10 minutes, which will allow the flax to “bloom” and absorb the water. After about 10 minutes what you’re left with is the ideal egg substitute, great for replacing eggs in most recipes. For more egg substitutes download my handy FREE Egg Substitute Chart.

The texture inside Liv's banana nut muffins recipe.

Why Are My Muffins Gummy?

These muffins are incredibly moist thanks to the banana, eggs, and alternative flours. The almond flour and coconut flour in this recipe do absorb liquid differently than regular wheat-based flour. While this is to be considered, this is actually my favorite part of working with these plant-based flours. The blend of almond and coconut flour in my healthy banana nut muffins keep them from being dry and crumbly. If for some reason after baking the muffins seem underdone or gummy in the middle you can pop them back in the oven for an additional 5 minutes — that said this is not typical for this kind of recipe!

Can I Add More Fruit?

My healthy banana nut muffin recipe is a great base. If you’d like to add additional fresh or dried fruit I think that would be a great addition. I personally would add sugar-free chocolate and maybe some dates, YUM!

Try These Recipes Too!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Healthy Banana Nut Muffins Recipe

4.87 from 15 votes
Sweet bananas, toasted walnuts, and an energizing snack, my Healthy Banana Nut Muffins recipe is the perfect on-the-go treat!
Author: Olivia Crouppen
Servings: 12
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Sweet bananas, toasted walnuts, and an energizing snack, my Healthy Banana Nut Muffins recipe is the perfect on-the-go treat!
Author: Olivia Crouppen
Servings: 12

Ingredients

  • 1 1/2 cups (6oz/172g) almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (4oz/115g) ripe mashed bananas, about 2 large bananas
  • 3 eggs, or 3 flax eggs
  • 2 tablespoons coconut oil, melted
  • 1/4 cup (2floz/57ml) Lakanto maple syrup, honey, or regular maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup (2 ½oz/71g) walnuts, toasted and roughly chopped
  • 1/2 a ripe banana, sliced for garnish, optional

Instructions

  • Pre-heat your oven to 350°F (180°C) and line a 12-well cupcake pan with paper liners. If you do not have liners then generously grease the wells with coconut oil.
  • In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Mix well then set aside. 
  • In another medium bowl, mash the bananas well. Add in the eggs, coconut oil, maple syrup, and vanilla. Whisk until thoroughly combined. 
  • Add the wet ingredients into the dry and mix until a thick batter is formed. Lastly, fold in most of the walnuts, reserving some to garnish the top of the muffins. 
  • Transfer the batter to the lined tin, making sure each one is filled 2/3 of the way. Top with the additional walnuts and sliced fresh banana if desired 
  • Bake the muffins for 25-28 minutes or until golden brown on top.
  • Allow the muffins to cool slightly before removing from the tin. Enjoy with a cup of tea!
  • Cover and store the muffins in an airtight container at room temperature for up to 3 days. These muffins can be frozen once baked. To defrost allow thawing at room temperature. 

Recipe Notes

Nutrition Facts
Healthy Banana Nut Muffins Recipe
Amount Per Serving (1 muffin)
Calories 127 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 47mg16%
Sodium 164mg7%
Potassium 135mg4%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 150IU3%
Vitamin C 3.3mg4%
Calcium 50mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Jessica Tay
Jessica Tay
2 years ago

Love these muffins. Today was the first time I used all 3 eggs. The other 3 times I have used 2 eggs and 1/4 cup I sweeter applesauce. Great recipe!

Barbara Overly
Barbara Overly
2 years ago

Hi. Enjoy your recipes and make quite a few of them. About toasting nuts. I always toast them before I use them in a recipe, or before I eat them as a snack. I am not sure why, but most people say to bake them in the oven. A much simpler way is to just put them in the microwave. I use the 30 second increment to watch them to see if they are done. Walnuts usually take about a minute altogether. Same advise, stand there and once you smell them, remove them. I am on a pistachio kick at… Read more »

Xianzhe
2 years ago

Can I substitute both flour with whole wheat flour

Julia
Julia
2 years ago

How would you substitute almond flour with another nut free option?

Ridhima Bhatnagar
Ridhima Bhatnagar
1 year ago

Hi Gemma ,I have some questions –
1- Can I use apple sauce instead of eggs ? If yes then how much ? Also will it give a flavour ?
2- I am baking in Havell’s air fryer cum oven so please tell what will be the timings and temp for that.
3- Also I only have mini cupcake liners will those work (Do I have to halve the recipe)
Thanks 🙂

Shreeja Katama
Shreeja Katama
1 year ago

Hi Gemma, can I replace both the flours with whole wheat flour? Or will using 1 cup whole wheat flour + 1/2 cup rolled oats work? Thank you.

Bekti
Bekti
1 year ago

I want to try this recipe using chickpea or besan flour because it’s cheaper, but how much do I need to replace almond and coconut flour? Thank you.

Debbie Scott
Debbie Scott
1 year ago

Hi Gemma, I’m wanting to make this recipe but only have all purpose flour and not any gluten free types, would it be ok to use that? Also I don’t have any coconut oil so what can I use instead?
Thanks
Debbie x

T K
T K
1 year ago

You can’t say there’s no added sugar when maple syrup and honey are ingredients haha! Looking forward to making these 🙂

EmilyK
EmilyK
1 year ago

my vegan version of your banana nut muffins was a hit last night.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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