![Gluten-free banana nut muffins on baking rack](https://mommypotamus.com/wp-content/uploads/2023/07/gluten-free-banana-nut-muffins-recipe.jpg)
So, my kids keep trying to convince me that our bananas are “going bad” and need to be saved immediately. Yep, the ones that were basically green yesterday.
They’re joking , of course, but they’re totally serious about doing anything they can to convince me to make another batch of these gluten-free banana nut muffins.
Moist and sweet and chock-full of banana nut goodness, they only take a few minutes of hands-on time to whip up. Also, because all the batter ingredients are mixed in one container – a blender or food processor – cleanup is quick and easy. I hope you love them as much as we do!
P.S. If you have slightly under-ripe bananas, here’s how to ripen them quickly. Also, if you’re using organic bananas save the peels for this relaxing bedtime tea.
P.P.S. If you’re looking for a banana bread recipe, click here.
Now onto the recipe! 🙂
Gluten-Free Banana Nut Muffins
Equipment
- blender or food processor
- standard muffin pan
- parchment paper liners
Ingredients
Wet Ingredients
- 1½ cups mashed bananas (approximately 4 medium or 3 large bananas)
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup melted butter (or coconut oil if dairy-free)
- 1 tsp vanilla extract (here's how to make your own)
Dry Ingredients
- 2 cups almond flour
- ¼ coconut flour (OR 1/2 cup oat flour)
- 2½ tsp baking powder (If you don't have it on hand, you can make it with baking soda, cream of tartar and arrowroot flour or non-GMO cornstarch. Here's how.)
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- ¾ cup chopped pecans or chopped walnuts
Instructions
- Preheat your oven to 350 degrees and place 10-12 parchment paper liners into the muffin tin. (The coconut flour version makes 10-11, and the oat flour version makes 11-12.)
- Mash the bananas with a fork and measure out 1½ cups.
- Add all the wet ingredients (mashed bananas, eggs, maple syrup and butter/coconut oil) to a high-speed blender or food processor and blend until smooth.
- Add all dry ingredients except the pecans/walnuts on top of the wet ingredients and blend again until smooth.
- Stir in 1/4 cup of the nuts. You can transfer the mixture to a bowl for this step if you'd like. Personally, I just remove my blender container from the base, add the nuts, and then use a silicone spatula to mix them in. (That's one less bowl to wash!)
- Place about 1/3 cup batter into each cup, then sprinkle the remaining 1/2 cup of the nuts over the top of the muffins.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Store any leftovers in an airtight container.
Notes
Nutrition
![Overhead view of gluten-free banana nut muffins on cooling rack next to fresh bananas](https://mommypotamus.com/wp-content/uploads/2023/07/banana-nut-muffins-gluten-free-recipe.jpg)
Frequently Asked Questions
Below are answers to some of the most commonly asked questions I’ve received about gluten-free baking:
Can I use my all-purpose gluten-free flour blend instead of almond flour and coconut flour?
Almond flour and coconut flour absorb liquid differently than all-purpose flours, so unfortunately they can’t usually be swapped for each other in baking recipes. I haven’t tested this recipe with any pre-made blends but my guess is they may turn out too wet, too dry, etc.
Can I use applesauce as an egg replacer?
Although I have used applesauce as an egg replacer in some recipes, I haven’t tested it in this one. I think it tends to work best in recipes that only use 1-2 eggs. This one uses significantly more and may not hold together as well with applesauce. That said, if you try it please let us know how it works out!
![Second view of gluten-free banana nut muffins on cooling rack next to fresh bananas](https://mommypotamus.com/wp-content/uploads/2023/07/banana-nut-muffins-gluten-free.jpg)
More Muffin Recipes To Try
Blueberry Muffins – Moist and cakey, these grain-free muffins are delicious served warm and slathered in butter.
Strawberry Streusel Muffins – These muffins pair a rich, cakey batter with a crunchy, crumbly streusel topping, and they’re surprisingly easy to make.
Lemon Poppyseed Muffins – My daughter and I worked on this recipe for over a month, and she’s super proud that her input created the winning batch. The flavor is bright and lemony, and the texture is moist and cakey.
Apple Cinnamon Muffins – Made with fresh apples and sprinkled with a crumb topping, these gluten-free apple muffins are full of flavor and seriously scrumptious.
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