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.P.S. If you’re looking for a banana bread recipe, click here.
Now onto the recipe! 🙂
Gluten-Free Banana Nut Muffins
- blender or food processor
- standard muffin pan
- parchment paper liners
- 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.
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!
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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