Gluten-free Banana Walnut Muffins: A Healthy Delight

Welcome foodies! Today, I am excited to share with you my gluten-free banana walnut muffin recipe that is perfect for indulging your sweet tooth while still maintaining a healthy lifestyle. As a nutritionist and food blogger, I have been on the lookout for tasty and nutritious baking options that can help you achieve your wellness goals.

This recipe is not just a regular muffin; it is gluten-free, dairy-free, and sweetened with stevia and dates instead of refined sugar. So, if you’re looking for an alternative that won’t make you feel guilty after consumption, this banana walnut muffin recipe is what you need.

These muffins are moist, not too sweet, are packed with protein thanks to the walnuts, and are deliciously flavored thanks to the ripe bananas. They also smell fantastic as they bake in the oven, drawing in your family or guests to fill your house with their irresistible aroma.

Moreover, they are easy to whip up with simple ingredients that may already be in your pantry. No need to break the bank by purchasing fancy superfoods or equipment! Treat yourself and indulge in this delicious yet healthy breakfast, snack or dessert option.

By following my step-by-step instructions and helpful tips and substitutions, even those who do not have much baking experience can easily make these Gluten-Free Banana Walnut Muffins without any trouble!

So why wait? Let’s get started!

Why You’ll Love This Recipe

Gluten Free Banana Walnut Muffins
Gluten Free Banana Walnut Muffins

If you’re a fan of indulging in baked goods without compromising your health, you’re going to love these gluten-free banana walnut muffins. These muffins are perfect for breakfast, a snack or even as a dessert after dinner.

Not only do these muffins contain healthy ingredients like bananas and walnuts, but they also have no gluten or dairy products. This makes them an excellent choice for people with food intolerances or allergies.

But it’s not just their nutritional value that makes this recipe such a winner. The combination of bananas and walnuts creates a delightful flavour making them irresistibly delicious. They are fluffy and moist, with a little texture to perfectly tantalize your taste buds.

Additionally, this easy-to-follow recipe requires only a few ingredients and steps, making them the perfect treat to whip up at home. Whether you’re an experienced baker or just starting out in the kitchen, these muffins are perfect for any level of expertise.

Overall, you’ll love this recipe as it’s packed with healthy ingredients while still being indulgent and tasty. And who doesn’t want to enjoy some guilt-free snacking?

Ingredient List

“Indulge in these guilt-free gluten-free banana walnut muffins”

Let’s start by gathering all the ingredients you’ll need to make these scrumptious gluten-free Banana Walnut Muffins.

Dry ingredients:

  • 2 cups of Bob’s Red Mill Gluten-Free Flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • 1/2 cup of chopped walnuts

Wet ingredients:

  • 3 ripe, mashed bananas
  • 1 egg (or flax egg for vegan option)
  • 1/2 cup of coconut oil
  • 1/4 cup of organic sugar or stevia
  • 3/4 cup of almond milk

Optional for sweetness:

  • 4 dates soaked in hot water for at least 30 minutes

Make sure all your ingredients are gluten-free, dairy-free, and organic. With this recipe, we aim to be healthy, nutritious and good for our bodies, so let’s try to choose only high-quality ingredients that offer the most benefits.

The Recipe How-To

“Healthy breakfast never tasted so good”

Now that we have gone through the ingredients list, let’s dive into the recipe itself. We will be making Gluten-Free Banana Walnut Muffins, which are perfect for breakfast or as a snack.

Preparing Ingredients

Before we start, let’s get our ingredients ready. Mash three ripe bananas in a mixing bowl and measure out 1/2 cup of chopped walnuts.

In a separate bowl, combine 2 cups of gluten-free flour, 1 teaspoon baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of sea salt. Mix thoroughly to ensure all the ingredients are well incorporated.

Making the Batter

In a stand mixer, beat together two eggs and 1/2 cup of coconut oil until it becomes light and fluffy. If you want to make these muffins vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use dairy-free yogurt instead of regular yogurt.

Next, add in 3 tablespoons of stevia sweetener, or sweeten to taste with dates or maple syrup. After that, mix in the mashed bananas until everything is combined.

Mixing the Dry Ingredients

Gradually add in the dry ingredient mixture into the wet ingredients mixture a little at a time stirring with each addition until everything is fully mixed. Stirring too much could damage the gluten-free structure so only stir until no more clumps remain.

Now fold the chopped walnuts into the batter using a spatula.


Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your muffin tin with coconut oil or use muffin cups to prevent it sticking to the bottom of the tin. Fill each muffin cup halfway up with this delicious gluten-free banana muffin batter using an ice cream scooper.

Bake for 20-25 minutes or until the muffins turn golden brown. For best results, use a toothpick to test whether the muffins are cooked through. Stick it into one of the muffins and if it comes out clean it’s good to go.

Allow the muffins to cool in their tin for five minutes, then remove them carefully with a spatula and transfer them onto a wire rack to cool completely.

This recipe is great for meal prep because these banana walnut muffins will keep for up to six days in an airtight container at room temperature or five months in your freezer!

Substitutions and Variations

“A delicious way to use overripe bananas”

Are you looking for ways to tweak this delicious gluten-free banana walnut muffin recipe? Here are some substitutions and variations that you can try to suit your cravings and dietary preferences.

– Nut-free: If you or your loved ones have nut allergies, you can swap the walnuts with pumpkin seeds, sunflower seeds, sesame seeds or chopped dried fruits like cranberries, raisins, apricots or dates. You will still get a crunchy texture and a burst of natural sweetness.

– Vegan: To make these muffins vegan, you can replace the eggs with flax eggs (combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until thickened), mashed bananas or unsweetened applesauce. You may also need to use vegan butter or coconut oil instead of regular butter.

– Paleo: If you are following a paleo diet or avoiding grains and refined sugars, you can substitute the gluten-free flour blend with almond flour or coconut flour. You will need to adjust the liquid ratio and use a binding agent such as xanthan gum or arrowroot starch. You may also opt for organic honey, maple syrup or stevia instead of sugar.

– Chocolate-lover: If you fancy adding some rich chocolate flavor to your banana walnut muffins, you can stir in some dark chocolate chips or cacao nibs into the batter before baking. Or, you can drizzle some melted chocolate on top of the muffins after they cool down. This will surely satisfy your sweet tooth!

– Oatmeal-based: To make oatmeal banana walnut muffins, you can replace half of the gluten-free flour with rolled oats or quick oats. This will add more fiber and nutrients to your muffins and give them a heartier texture. You may need to increase the liquids slightly and let the batter soak for a few minutes before baking.

Regardless of which variation you choose, don’t forget to adjust the baking time and temperature accordingly and test the muffins with a toothpick or knife before taking them out of the oven. Enjoy your new creations and feel free to share your feedback or ideas with us!

Serving and Pairing

“Bite into a muffin packed with protein and wholesome ingredients”

Get ready to indulge in some divine goodness with these scrumptious gluten-free banana walnut muffins. When it comes to serving these muffins, the possibilities are endless. They make a great breakfast option, a sweet snack or even a dessert for your next party. Serve them alongside some fresh fruits or a warm cup of coffee and you’re all set for a perfect mid-day treat.

For a decadent twist, try serving these muffins warm with whipped cream and berries on top. The crunchy texture of walnuts offer a delicious contrast to the fluffy muffins while adding an extra punch of nutrition that will keep you full and satisfied throughout the day.

If you are feeling more indulgent, pair these muffins with some healthy banana chocolate chip ice cream or turn them into an irresistible dessert with a scoop of creamy vanilla ice cream.

Additionally, these muffins can also make for an excellent addition to your breakfast spread – serve them alongside some scrambled eggs and avocado toast for a hearty start to your day.

No matter how you choose to serve these muffins, they will surely become your new go-to gluten-free pastry recipe. So go ahead and bake up a storm, and get creative with different toppings and serving options that will elevate this classic recipe to new heights of deliciousness.

Make-Ahead, Storing and Reheating

“Perfect for those with gluten and dairy sensitivities”

One of the best things about these gluten-free banana walnut muffins is that they can be prepared ahead of time and stored for later. You can store these muffins at room temperature or in the refrigerator, depending on how quickly you plan to consume them.

To make these muffins ahead of time, simply bake them as directed in the recipe below, and allow them to cool completely before storing them in an airtight container. You can also wrap them tightly in plastic wrap or aluminum foil and freeze for up to 2 months. When you’re ready to eat them, let them thaw at room temperature for about an hour before reheating.

When reheating, I recommend warming them up in a preheated oven at 325°F for about 5-10 minutes. This will help re-crisp the edges and make them taste freshly baked again. You can also pop one of these muffins into a toaster oven or microwave if you prefer a faster option.

One thing to keep in mind when reheating these muffins is that they may dry out if overcooked or stored improperly. Be sure to store them in an airtight container or wrap them securely to prevent any air exposure. If they do become dry after reheating, try serving with a dollop of yogurt or some nut butter to add moisture.

Overall, these gluten-free banana walnut muffins are perfect for busy mornings or afternoons when you need a quick snack or breakfast on-the-go. They are versatile and easy to store, so why not make a batch today and enjoy their delicious flavor all week long!

Tips for Perfect Results

“Warm muffins that will fill your home with a heavenly aroma”

When it comes to baking, we all know that even the smallest changes can lead to big differences in a recipe’s outcome. Here are some tips and tricks for achieving perfect results with your gluten-free banana walnut muffins:

1. Use fresh ingredients: Starting with fresh, quality ingredients is crucial for any recipe. Ripe bananas and freshly chopped walnuts will make all the difference in the taste and texture of your muffins.

2. Measure accurately: Measuring ingredients correctly can be the difference between light and fluffy muffins or dense and heavy ones. Make sure you measure each ingredient carefully using a kitchen scale or measuring cups.

3. Check baking powder and soda freshness: Old baking powder or baking soda can lead to flat muffins, so always check their expiration dates before using them in your recipe.

4. Mix dry ingredients together: Combine all of your dry ingredients including gluten-free flour, baking soda, and salt thoroughly before adding the wet ones. This ensures that each ingredient is evenly distributed and prevents clumps of flour from forming in the batter.

5. Mix wet ingredients lightly: Over-mixing wet ingredients will cause the muffins to become tough and chewy. Only mix until everything is combined without overdoing it.

6. Let the batter rest: Allowing your batter to rest for at least 5-10 minutes before baking gives it time to thicken slightly which helps to create that perfectly moist texture.

7. Don’t overfill muffin tins: Filling up the muffin tin too much may cause them to stick together as they bake, leaving you with oversized, misshapen muffins

8. Adjust cook time for pan size: If using a smaller or larger muffin pan, adjust the cooking time accordingly as this can make a huge difference in how quickly they’re done.

By following these tips, you’ll have deliciously moist and fluffy gluten-free banana walnut muffins that everyone will love.

Bottom Line

In conclusion, these gluten-free banana walnut muffins are a healthy and delicious option that can be enjoyed any time of day. With simple ingredients like ripe bananas, walnuts, coconut oil, and gluten-free flour, this recipe is not only easy to make but also full of nutrients to keep you energized throughout your day.

The texture of these muffins is moist and tender with a subtle sweetness from the stevia and dates. If you are looking for something to satisfy your sweet tooth cravings without sacrificing your dietary restrictions, this recipe is just what you need!

Don’t hesitate to try these muffins out and make them a staple in your kitchen. You can easily double the recipe to have extra to freeze or share with friends and family. With its versatility in serving and pairing options, you won’t go wrong with this delectable treat.

So go ahead and give this recipe a try today! Your taste buds (and your health) will thank you.

Gluten Free Banana Walnut Muffins

Gluten Free Banana Walnut Muffins Recipe

These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
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Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine Gluten-free
Servings 12 muffins
Calories 338.3 kcal


  • 3 eggs
  • 1/4 cup coconut oil
  • 2 medium bananas
  • 3 dates, pitted
  • 10 drops stevia
  • 1/4 cup coconut flour
  • 1/4 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup walnuts, toasted and chopped


  • In a blender, combine eggs, oil, bananas, dates and stevia and blend on medium speed until combined.
  • Add in coconut flour, salt and baking soda and blend until smooth.
  • Fold in walnuts.
  • Scoop ¼ cup batter into lined muffin tins.
  • Bake at 350°F for 20 to 25 minutes (my batch took exactly 23 minutes, though all ovens are slightly different).
  • Cool and serve.

Add Your Own Notes


Serving: 87gCalories: 338.3kcalCarbohydrates: 20.4gProtein: 7.7gFat: 27.1gSaturated Fat: 13.9gCholesterol: 158.6mgSodium: 356.2mgFiber: 3gSugar: 11.8g
Keyword < 30 Mins, Breads, Dessert, Free Of..., Quick Breads
Tried this recipe?Let us know how it was!

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