If you’re anything like me and need to reduce (or eliminate) gluten, dairy and refined sugar from your diet, and are always on the hunt for whole-food alternatives for the foods you love, then look no further than these delicious muffins! They taste just like traditional banana bread but without the junky, dietary irritants. Enjoy!
At a Glance
- Prep time: 15 minutes
- Bake time: 25 minutes
- Yield: 12 muffins
- 1½ cup almond flour
- 3/4 cup mashed bananas (approx. 2-3 bananas, depending on size)
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup raw honey
- 2 tsp walnut butter
- 1/2 cup walnut topping (use half in batter, save half for later)
- 1/2 tsp melted coconut oil (only if using paper muffin cups)
- Preheat oven to 350˚F.
- Line tin with paper muffin cups (if no cups, leave coconut oil out of the batter and coat tin with it instead).
- Mix all ingredients and pour evenly into tins/cups.
- Sprinkle remaining walnuts as a garnish on the tops of all the muffins.
- Bake for 25 minutes on the middle rack.
- Cool completely and then store in fridge.
- Bananas that are overripe (brown) have the most flavor. I shop several days in advance of when I plan to make the muffins so the bananas have time to brown (or I put them in a paper bag to speed the process).
- If you want a slightly more moist muffin, add more banana (up to 1 cup total). I do this for mine.
- Store muffins in a covered container in the fridge – they’ll keep longer this way.
- Microwave 10-15 seconds before eating if you don’t like them cold. The paper also peels better.
- The pumpkin recipe I adapted from also makes delicious muffins (link below).