Gluten-Free Banana Walnut Muffins

Gluten-Free Banana Walnut Muffins

Tender muffins packed with ripe banana and toasted walnuts, no gluten required.

Total 35 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

A gluten-free flour blend keeps these muffins moist and tender while mashed ripe bananas add natural sweetness and depth. Toasted walnuts fold in for crunch and nutty flavor, making these a satisfying breakfast or snack. They come together in one bowl with no mixer needed.

Ingredients

  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup walnuts, chopped and toasted

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. Toast the chopped walnuts in a dry skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside to cool.

  3. In a large bowl, mash the bananas until smooth, then whisk in the eggs, oil, granulated sugar, brown sugar, and vanilla extract until well combined.

  4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.

  5. Add the dry ingredients to the banana mixture and stir just until combined, being careful not to overmix.

  6. Fold in the toasted walnuts, reserving a small handful to sprinkle on top.

  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and sprinkle the reserved walnuts over the tops.

  8. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.7 (1)

Gluten-Free Banana Walnut Muffins

A gluten-free flour blend keeps these muffins moist and tender while mashed ripe bananas add natural sweetness and depth. Toasted walnuts fold in for crunch and nutty flavor, making these a satisfying breakfast or snack. They come together in one bowl with no mixer needed.

35 min 12 muffins 215 cal

Ingredients

  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup walnuts, chopped and toasted

Method

  1. 1

    Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. 2

    Toast the chopped walnuts in a dry skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside to cool.

  3. 3

    In a large bowl, mash the bananas until smooth, then whisk in the eggs, oil, granulated sugar, brown sugar, and vanilla extract until well combined.

  4. 4

    In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.

  5. 5

    Add the dry ingredients to the banana mixture and stir just until combined, being careful not to overmix.

  6. 6

    Fold in the toasted walnuts, reserving a small handful to sprinkle on top.

  7. 7

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and sprinkle the reserved walnuts over the tops.

  8. 8

    Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. 9

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.