Gluten-Free Banana Walnut Muffins

Gluten-Free Banana Walnut Muffins are a delectable treat ideal for breakfast or a snack. Featuring ripe bananas and crunchy walnuts, these muffins offer a moist texture and delightful flavor. The easy preparation makes this recipe a practical way to utilize overripe bananas while delivering a treat that’s appreciated by those seeking gluten-free options. With their inviting texture and natural sweetness, these muffins are a favorite for both gluten-free enthusiasts and those simply in search of a tasty bake.

Ingredients

• 2 medium ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 3/4 cup gluten-free flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, melted coconut oil, maple syrup, and vanilla extract until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined to avoid overmixing.
5. Gently fold in the chopped walnuts, ensuring they are evenly distributed.
6. Using a spoon, fill each muffin cup 3/4 full with the batter.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Keywords: Gluten-Free, Easy Preparation, Overripe Bananas, Breakfast, American

Spice Rack: Vanilla Extract, Salt

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