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!
Banana Walnut Muffins
Ingredients
- 3 large eggs
- ¼ cup coconut oil
- 2 medium bananas
- 3 dates (remove pits)
- 10 drops stevia
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup walnuts, toasted and chopped
Instructions
- Place eggs, oil, bananas, dates and stevia in a vitamix; blend on medium speed until combined
- Add in coconut flour, salt and baking soda and blend until smooth
- Fold in walnuts
- Scoop ¼ cup batter into a paper lined muffin pan
- Bake at 350°F for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
- Cool and serve
Equipment
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:
Janet says
I’ve made these many times and they’re great! I’ve never used stevia (only because I’ve never had the liquid on hand) but I don’t think I’m missing anything. The bananas and dates sweeten the muffins just fine, IMHO. I do usually add an additional banana (mine always seem so small) and an extra date or two so that may account for not missing the stevia. And I’ve substituted pecans because that’s what I usually have in my pantry. Today I added some toasted coconut (as suggested by another commenter). Haven’t tried those yet but the idea seems delightful. Thanks for sharing so much of your knowledge, Elana! I really enjoy visiting your site. Oh, and I also wanted to add that since I don’t have a Vitamix (just a regular blender) I chop the dates up really fine before adding, otherwise they jam my blender. I’ve also accidentally overcooked the muffins and they were still delicious – all eaten before they could cool. : )
kat says
I just made these and followed the recipe exactly. It made 10 muffins for me and I baked for about 24 min. I watch my carbs/sugar so I just calculated the nutrition info on spark and it told me for a batch of 10 muffins, each muffin contains:
148.7 cal
11.4g fat
10.2g carb
2.4g fiber
3.5g protein
Wasn’t sure if it is helpful to post on here or not, but thought I’d share in case others are wondering.
thanks for all these healthy, low sugar, delicious options that are keeping me and my family as healthy as possible without feeling deprived!
Terisa says
Oh thanks for sharing. I’m diabetic and I was just wondering what the carbs were per muffin and I saw your post. and yeah only 10 per muffin which means I can have banana muffins again :)
Kerry Ann says
Elana, you’re heaven sent. Thank you! These are amazing.
Debbie Carr says
DH and I just ate these. Good flavor, light texture. Prefer making banana muffins w almond flour. Will make them again, may add vanilla. Love that they are sweetened w dates and stevia. They were plenty sweet. I followed the recipe. In Mass. I baked a dozen in silicone cups for 26 min.
Thanks Elana, yummy as usual.
A Schafer says
Can I substitute coconut flour for almond flour in muffin recipe?
Heather J says
I got 10 muffins from this recipe. I added cacao nibs, cinnamon and allspice too. They were very egg-y – Almost like French toast – even though I baked them for almost 30 mins. Still, I love the flavours. Thanks!
Heather says
I had given up hope that I would be able to eat baked goods again after starting the paleo(ish) diet. I’ve tried some recipes and they did not turn out well to say the least. I decided to try these out when looking for something other than egg cupcakes for my two-year-old to take for breakfast at daycare. These didn’t get a chance to cool and they didn’t make it into my child’s lunchbox; we devoured the entire batch! I am SO addicted to these–I even woke up last night craving one of them! I am now optimistic that yummy baked goods, in moderation, will make it back into our household! THANK YOU! You’ve also turned me on to the fabulous brown-sugar-like yumminess of the date! WOW! Can’t believe what I’ve been missing… :)
Arlyn says
Made these this morning ,but had to tweak the recipe since I didn’t have stevia or walnuts and used cocnut sugar and almonds instead and they cme out GREAT!!!
Ben says
Dear Elana,
I was home sick the past couple days so I finally got around to buying some new flours, oils, stevia, etc – and, 6 months into the GF diet, I am totally convinced by your angle on it. I just made these muffins today and the coconut almond bars yesterday. Both are delicious and loved equally by the gluten-eaters who tried them. The first word one of them used to describe them was actually “moist” – not exactly the typical comment when using rice flour/potato starch combinations. I also love the fact that there’s no cane sugar, and hardly any sweetening at all, in a lot of your recipes. You have one more follower!
Thanks,
Ben
Wendoger says
Wow! Just got done making a batch of these gems…yum!!! I just love’em!!!