Gluten-Free Banana Nut Muffins

BananaMuffins_Allison_NerdsAndNomsense-Featured

I love this time of year, when the days last just a little bit longer, when the first crops of local berries arrive at the farmers’ markets, and when the summer sun beckons us to come outside to play. I think it’s a time to celebrate the bounty of life and remember how to be grateful for the little things that make us smile.

One of the things I enjoy most about baking is that I get to make other people smile. I mean, I will admit to being able to eat a batch of pretty much any baked good all by my lonesome, but I’ve learned that I bake with more love when I am baking for someone else. And muffins baked with love are the absolute best.

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These banana nut muffins are made with coconut flour, which you should be able to find in your local grocery store. It has a different consistency than most other flours and binds well with eggs. Your batter will be a little runny, but your muffins will be delicious.

Bake yourself up a batch, savor the scents that fill your kitchen, and don’t forget to share your smile!

Ingredients

  • 3 brown bananas
  • ¼ c maple syrup
  • 1 tsp vanilla
  • 3 eggs, beaten
  • ½ c almond butter
  • ¼ c coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ½ c chopped walnuts

BananaMuffins_Allison_NerdsAndNomsense-1Directions

1. Preheat your oven to 350F and line or grease 12 muffin tins (you might get 14-16 muffins if your bananas are large).

2. Peel the brown bananas and mash them well in a mixing bowl.BananaMuffins_Allison_NerdsAndNomsense-2

3. Add all the other wet ingredients (maple syrup, vanilla, beaten eggs, and almond butter) and beat until blended.

4. Mix in the remaining ingredients, except for the walnuts (coconut flour, soda, powder, cinnamon, and salt), and blend well.BananaMuffins_Allison_NerdsAndNomsense-3

5. Stir in the walnuts.

6. Pour the batter into the muffin tins about ⅔ the way full.BananaMuffins_Allison_NerdsAndNomsense-4

7. Bake at 350F for about 25-30 minutes or until a toothpick comes out clean (muffins should be springy and not mushy).BananaMuffins_Allison_NerdsAndNomsense-6

8. Restrain yourself as long as possible so they can cool, then enjoy! These little guys keep best in the fridge.

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Prep time
Cook time
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Author:
Serves: 12
Ingredients
  • 3 brown bananas
  • ¼ c maple syrup
  • 1 tsp vanilla
  • 3 eggs, beaten
  • ½ c almond butter
  • ¼ c coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ½ c chopped walnuts
Instructions
  1. Preheat your oven to 350F and line or grease 12 muffin tins (you might get 14-16 muffins if your bananas are large).
  2. Peel the brown bananas and mash them well in a mixing bowl.
  3. Add all the other wet ingredients (maple syrup, vanilla, beaten eggs, and almond butter) and beat until blended.
  4. Mix in the remaining ingredients, except for the walnuts (coconut flour, soda, powder, cinnamon, and salt), and blend well.
  5. Stir in the walnuts.
  6. Pour the batter into the muffin tins about ⅔ the way full.
  7. Bake at 350F for about 25-30 minutes or until a toothpick comes out clean (muffins should be springy and not mushy).
  8. Restrain yourself as long as possible so they can cool, then enjoy! These little guys keep best in the fridge.
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