Gluten-free baking can be tricky, but these banana nut muffins are a guaranteed success. Moist, tender, and absolutely bursting with ripe banana flavor and crunchy walnuts, they’re so good that no one will guess they’re gluten-free.
The secret is a blend of gluten-free flours (oat and almond) that creates the perfect texture—not gummy, not dense, just right. These muffins are perfect for breakfast, snacking, or lunchboxes. They’re also easily adaptable for dairy-free diets. Whether you’re gluten-free by necessity or choice, these muffins will become a favorite.
Instructions
Toast the Walnuts
Preheat your oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool, then chop.
Prep and Preheat
Keep oven at 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or grease well.
Combine Dry Ingredients
In a large bowl, whisk together the oat flour, almond flour, baking soda, baking powder, salt, cinnamon, and xanthan gum (if using).
Combine Wet Ingredients
In a separate medium bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla until smooth and well combined.
Mix Batter
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix. The batter will be thick and slightly lumpy. Fold in the toasted chopped walnuts.
Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. If desired, press a walnut half into the top of each muffin and sprinkle with turbinado sugar.
Bake
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Serve
Serve warm or at room temperature.
Pro-Tips for Gluten-Free Muffin Perfection
- Use Very Ripe Bananas: The riper, the better. Brown-spotted or even black bananas are ideal—they’re sweeter and more flavorful.
- Measure Flour Correctly: Spoon gluten-free flours into your measuring cup and level off. Scooping can pack in too much flour.
- Don’t Overmix: Overmixing can make gluten-free muffins tough. Fold just until combined.
- Toast the Walnuts: Toasting brings out their nutty flavor and keeps them crunchy in the muffins.
- Room Temperature Ingredients: Cold eggs can cause the coconut oil to solidify. Let them warm up first.
- Check for Doneness: Ovens vary. Start checking at 18 minutes—a toothpick should come out clean.
- Make Dairy-Free: This recipe is already dairy-free if you use coconut oil.
- Storage: These muffins keep well in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. They also freeze beautifully.
These Gluten-Free Banana Nut Muffins are moist, tender, and absolutely delicious.
