Sweet bananas, toasted walnuts, and an energizing snack, my Healthy Banana Nut Muffins recipe is the perfect on-the-go treat!
- 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
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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.
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In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Mix well then set aside.
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In another medium bowl, mash the bananas well. Add in the eggs, coconut oil, maple syrup, and vanilla. Whisk until thoroughly combined.
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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.
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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
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Bake the muffins for 25-28 minutes or until golden brown on top.
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Allow the muffins to cool slightly before removing from the tin. Enjoy with a cup of tea!
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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.