Banana Walnut Muffins

May 12, 2011
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Ingredients
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This date-sweetened, gluten-free muffin recipe is easy to make and super healthy. It’s also incredibly delicious!  I serve it to the boys for breakfast with scrambled eggs, or as an after school snack. I love gluten-free baked goods made with healthy flours such as almond, coconut, or flax meal. I’m especially fond of treats that are sweetened with fruit, rather than honey or maple syrup. The great thing about using fruit as a sweetener is that it comes with fiber, which slows down the absorption of sugars.

Enjoy these fruit sweetened muffins made from coconut flour!

Ingredients
Serves:
6muffins
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Instructions
  1. Place eggs, oil, bananas, dates and stevia in a vitamix; blend on medium speed until combined
  2. Add in coconut flour, salt and baking soda and blend until smooth
  3. Fold in walnuts
  4. Scoop ¼ cup batter into a paper lined muffin pan
  5. Bake at 350°F for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
  6. Cool and serve
Thank you again Elana for all of your fail proof recipes!
— Sarah

These muffins will come out just as well when made without the walnuts. Then, you’ve got a great gluten-free, nut-free breakfast recipe! Lately loads of readers have been letting me know that they have nut allergies. If you can’t eat nuts, check out my Nut-Free Recipes page!

Here are some other nut-free Paleo muffin recipes:

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127 responses to “Banana Walnut Muffins”

    • Penny, to store these muffins, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week. So glad to hear they’re scrumptious :-)

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