It’s cold in the Pacific Northwest! I’ve been craving some baked goods that match the time of year – hearty, comforting, and cozy. I had some bananas saved in the fridge from the last batch that I couldn’t finish that turned brown which will be perfect for this recipe! Hearty, fiber-rich banana nut muffins…gluten free of course, and these also happen to be dairy-free AND egg-free for all those allergy-ridden folks out there, I got you!
I rarely eat muffins out. And if I do I usually don’t finish them. Muffins these days are ENORMOUS, two to three times as big as they need to be. Also, they are usually super sweet, made with refined flours, and lacking in fiber and protein. Therefore, making them at home will ensure they are a healthy and nutrient dense snack or breakfast item.
Getting enough protein in the mornings is important to help stabilize blood sugars throughout the day. Often times we grab easy things like muffins, toast, cereal, etc. that are neither rich in protein nor in fiber. These foods quickly increase our blood sugar and immediately cause a blood sugar crash….and then guess what we do? We grab some more sugar or some coffee to bring us back up. And the cycle continues….
This AMAZING banana nut muffin is not only rich in fiber and higher in protein than traditional muffin recipes, but also contains a lot less sugar.
Although these muffins are very healthy and hearty, I still would recommend eating additional protein for a complete breakfast meal. For instance ½ cup of Greek yogurt, 2 scrambled eggs, or even some hydrolyzed collagen stirred into your morning cup of tea or coffee will do. And if you’re like me, a warm muffin with a little butter or almond butter just tastes sooo good!
HOW TO MAKE SIMPLE, GLUTEN-FREE BANANA NUT MUFFINS
Truly, these banana muffins are a breeze to make. A one-bowl kind of recipe, combine your dry ingredients followed by your wet ingredients.
Stir to form a batter and fold in the chopped walnuts. Divide the muffin batter into the muffin pan, and voilà!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 ¾ cup almond flour
- ¼ cup arrowroot starch
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice half of 1 lemon
- ¾ cup ripe mashed banana 1 large banana
- 3 tablespoons coconut oil melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup maple syrup
- ¾ cup walnuts, chopped divided
Preheat the oven to 350 degrees Fahrenheit. Grease a 12-tin muffin tray or use paper liners. Prepare your flax eggs by combining ground flaxseeds and 6 tablespoons water in a small bowl. Stir and set aside for 5 minutes.
In a large bowl, combine almond flour, arrowroot, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
Add lemon juice, mashed banana, melted coconut oil, vanilla extract, maple syrup and flax eggs. Stir until all ingredients are completely incorporated.
Fold in ½ cup of the walnuts. Divide muffin batter evenly amongst muffin cups, between about ½ to ¾ of the way full. Sprinkle remaining chopped walnuts on top. Bake for 25-30 minutes. Muffins should be a golden brown and a toothpick comes out mostly clean.
Remove from oven and place muffin tin on a wire rack to cool. Allow muffins to cool completely (especially before removing from liner).
Store muffins in an airtight container for 2-3 days. Enjoy!