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:
Erin says
I just made these muffins this evening and they are delicious. I’m new to eating Paleo and have really been enjoying your recipes. They are fast to put together and come out great every time. Can’t wait to try more of your yummy ideas. Thanks for sharing!
Kathleen says
We make this muffins frequently in our house with several changes- we don’t put in the coconut oil or the stevia, we use ripe bananas to sweeten them and we add some dark chocolate chips.
Shannon says
I’ve made these muffins several times now and they are some of my family’s favorites. My 3-year-old begs for them and can hardly wait for them to cool when they come out of the oven. I just wanted to note that if you don’t have/care for stevia or agave nectar, you can probably skip it. I use very ripe bananas and the muffins are sweet enough without the added sweeteners. I love your page, Elana! I thought I’d miss out on all kinds of sweets when we went Paleo, but as long as you’re blogging, we’ll be fine!
Heather says
These were delicious! I left out the nuts (personal preference) the 1st time and plan on adding some blueberries in the batch I’m making right now. Thanks for sharing this one!
Kimberley says
These…. Are DIVINE!
I was craving something cakey (doesn’t happen very often these days – gluten free for 2 years now) and what should pop up on my Facebook news feed but this recipe?
And lo and behold… I had all of the ingredients in (makes a change)! So I made them there and then and WOW! My kitchen will be seeing these bad boys again!
Gina says
These are in my oven cooking right now and they smell AMAZING! Can’t wait to try one. Thanks for the recipe!
Rowan Eden says
Just made these for the first time. Subbed raisins for dates since I didn’t have any and this was spur of the moment. Used 7 drops vanilla flavored stevia and 1/2 tsp of raw agave because the little agave seems to nullify the aftertaste of the stevia. (At least to me.) They are moist and delicious and may keep me sane as I transition out most carbs. Thanks for the great recipes.
Beth says
Just wondering about the ingredients. You didn’t give an amount of coconut flour unless it’s that 1/4 cup before the celtic sea salt. I’m assuming you didn’t use that much salt. There is no coconut flour mentioned on the Agave Nectar Debate recipe either.
Also, if I want to use Agave do I use the same amount as the Stevia?
Elana says
Technical difficulties have been resolved.
Apologies,
Elana
Jennifer Odegard says
I tried these this morning – they are delicious! Fabulous texture too. I was a bit worried about the thickness of the batter – was tempted to add some more liquid, but didn’t. I didn’t add the stevia, but used about a tablespoon of Agave. Plenty sweet. EASY and DELICIOUS! Thanks Elana!
Lily says
Made these today with a few changes:
– left out stevia
– used 5 dates soaked in some warm water (they were small ones tho)
– subbed flax seed for one of the eggs
– added vanilla, cinnamon, allspice
– added a bit of extra walnut
– added raisins to 3 of them
Needed to cook longer – hard to tell since I had a stop & start, but I’ll do ~30 minutes next time I make them.
I got 9 muffins, could have maybe squeezed out 10. And they are already gone :)
Very good and kids liked them a lot. I liked the ones with raisins. They were not very banana-flavored, next time I might fold in some pieces of banana as well.
Will definitely make again! Thank you for the recipe!