Almond Flour Banana Nut Muffins

 

overhead shot of baked muffins with a cup of creamy coffee These Almond Flour Banana Nut Muffins are SO good! They have no refined sugar, are oil free, gluten free and dairy free! And guess what? They’re delicious!

Y’all. I never thought I’d see the day when I shared a gluten free baking recipe with you guys. Not that I don’t love gluten free baked goods…but did I have the confidence enough to bake a gluten free baked good? Sure, I’ve made my Chickpea Flour Chocolate Chunk Cookies and those are delicious but that was YEARS ago. 

Did I have what it took to make an extra delicious gluten free treat?! Based on the taste of these incredible Banana Nut Muffins, I think the answer is a resounding…YES.

And let me tell you why! 

Why These Muffins are Incredible: 

First off – like I said above, they are: 

  • Gluten free
  • Dairy free
  • Oil free 
  • And refined sugar free 

AND THEY STILL TASTE AMAZING. If you know me and my blog, I’m always one for butter, extra brown sugar and allll of the all purpose flour but these are absolutely scrumptious without all of those things. 

side view shot of finished muffins with a cup of coffee in the background

The ripe bananas give the perfect amount of natural sweetness – as well as the maple syrup added (only ¼ cup!). 

The applesauce takes the place of the oil in the recipe, keeping these muffins SUPER moist and spongy – not at all dry! 

And of course, for me, you can’t have banana muffins without WALNUTS. The walnuts add such a nice, mellow crunch to the muffin that’s needed for additional texture. You can also add chocolate chips if you’re feeling up to it! I’ll never say no to melty chocolate! 

These muffins are also super versatile! You can spread them with butter, eat them warm, cold, top with a generous drizzle of peanut butter…it’s all up to you! 

close up of sliced in half muffin with peanut butter drizzle

So enough talk about how delicious these are, let’s get into what exactly you need to make them! 

Ingredients You Need: 

  • Almond flour 
  • Unsweetened applesauce 
  • Ripe bananas 
  • Eggs
  • Maple syrup 
  • Walnuts 
  • Cinnamon 
  • Vanilla extract 
  • Baking soda + powder + salt 
  • Chopped walnuts 

Best Baking Tips: 

Begin by mashing up your ripe bananas! Your bananas need to be super ripe – like brown and extra spotty to give you the ultimate natural sweetness that you want! Try your best to get the lumps out of them if you can – but if there are still a few in there, no worries!

muffin batter in glass bowl

Next, to the mashed bananas, add in the eggs, applesauce, vanilla extract and maple syrup. Use a whisk to combine them to make sure it’s mixed together well! 

Next – I used a sifter to sift in my dry ingredients. I sifted in the almond flour, baking soda, baking powder, cinnamon and salt. 

Then I stirred them into the wet ingredients using a wooden spoon. 

Lastly, add in those chopped walnuts (or you could do chocolate chips!). I used about ⅓ of a cup. 

To a 12 muffin tin, I added my muffin liners and then sprayed the inside of the muffin liners. This was a game changer for me! 

side by side photos of muffins pre-baked and post-baked in pan

I added about ⅓ a cup of the batter to each muffin liner – you want it to be about ⅔ of the way full (and maybe a little extra) and got exactly 12 muffins. 

Pop them into a 375 degree preheated oven and let them bake! 

Bake for 20-24 minutes – my sweet spot was about 22 minutes but each oven is different of course! Make sure that you use a toothpick to make sure that the middles are done. 

Let them cool in the pan for at least 10 minutes! Then remove and eat up! Schmear with butter, PB or eat plain. They’re SO SO GOOD. 

overhead shot of muffin cut in half

Storing Leftovers:

Store the leftover muffins at room temperature in a tightly sealed tupperware container. They will keep for 2-3 days, although of course, they will be most delicious on the first day. Warm one up by heating it in the microwave for about 15 seconds. 

I hope you guys enjoy this delicious recipe! Let me know if you want me to do more gluten free treats in the future! XO – Haylie 

Did you enjoy this recipe? Here are a few more you might like: 

Double Chocolate Banana Muffins

Chocolate Chip Banana Bread 

Easy Homemade Banana Pudding 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
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Almond Flour Banana Nut Muffins

These Almond Flour Banana Nut Muffins are SO good! They have no refined sugar, are oil free, gluten free and dairy free! And guess what? They’re delicious!

Course Breakfast, brunch, Snack
Cuisine American
Keyword almond flour muffins, banana muffins, banana nut muffins, gluten free banana muffins, healthy muffins, low sugar muffins, oil free muffins
Prep Time 10 minutes
Cook Time 22 minutes
Cool Time 10 minutes
Total Time 42 minutes
Servings 12 people
Author Haylie

Ingredients

  • 3 medium ripe bananas
  • 2 large eggs 
  • 1/4 cup applesauce 
  • 1 tsp vanilla extract 
  • 1/4 cup pure maple syrup
  • 2.5 cups almond flour
  • 1 tsp cinnamon 
  • 1 tsp baking soda 
  • 1/2 tsp baking powder 
  • 1/4 tsp salt 
  • 1/3 cup chopped walnuts 

Instructions

  1. Preheat the oven to 375. Add your ripe bananas to a large bowl. Mash the bananas up with a fork until they are completely mashed with little to no lumps left.

  2. To the same bowl, add in your maple syrup, applesauce, vanilla extract and 2 eggs. Use a whisk until the ingredients are well combined.

  3. Using a sifter, sift in your almond flour, baking soda, baking powder, cinnamon and salt. Mix until well combined with a wooden spoon.

  4. Roughly chop the walnuts and then fold them into the batter using the wooden spoon.

  5. Use cooking spray to grease the muffin liners! Next, use a 1/3 cup measuring cup to fill the muffin cups until 2/3 full. 

  6. Bake for 20-24 minutes or until toothpick comes out clean. Let cool in the pan for 10 minutes or so and then remove them to a cooling rack. 

  7. Enjoy with a schmear or butter or nut butter! Store in a tupperware at room temperature for 2-3 days.

2 comments / Add your comment below

  1. 5 stars
    These almond flour banana nut muffins are delicious! They were easy and quick to make and are perfect for a snack, breakfast, or with a bowl of soup. I felt good that they are healthy, too, and my grandchildren will love them. 🙂 I’ll be making these again!

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