Banana Walnut Muffins

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

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Servings 6 muffins

Ingredients

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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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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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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


Thank you again Elana for all of your fail proof recipes!

Comments

133 responses to “Banana Walnut Muffins”

  1. Just made these tonight. Accidentally used 2 eggs instead of three. Subbed 1/4 cup almond flour for the walnuts. Subbed 3 TSP palm sugar for the dates and agave. 22 mins @ 350F. Even though I was a little off (in several areas… ahem) they are still great. Yum!

  2. Just made these–my first coconut flour recipe. I made a lot of substitutions, but they look just fine, held together great. I’ll have to see if they pass the taste test in the morning. I’ve used almond flour for years, and love it, but my grandson’s ulcerative colitis doesn’t do too well with nuts. Something new to learn!

  3. Made these today. My coconut flour muffins in the past have always turned out too eggy and certainly not yummy the next day. These are not. I really like the texture, and the taste is AMAZING! These are going into my breakfast rotation. I have 3 kids 8 to 2 and they loved them also. I doubled the recipe and it was fine. They did not rise, and I like a bigger muffin so next time I will quadruple the recipe to make 2 muffin pans worth.

  4. I wanted to make a chocolate banana bread and had fantastic results modifying this recipe. I reduced the coconut flour to 3 tablespoons and added a scant quarter cup of cocoa powder. I increased the sweeteners to 4 dates, 15 drops of stevia and about 2 tablespoons of honey. I also used some chopped dark chocolate and toasted pecans. A new favorite is born! Thanks Elana, as always :)

  5. We use parchment large baking cups made by PaperChef. They are now available in the Denver Metro area at King Soopers (Kroger). No sticking of ANY muffins with these!

  6. My muffins were very tasty. The problem being is they stuck to the paper liners. Any suggestions anyone? Are we supposed to pack the coconut flour down in the measurement cups or use small eggs?

  7. Made these today. Doubled the recipe on accident, but I’m glad I did. I ended up making 12 muffins, as well, but doubling the recipe gave my muffins a muffin top, which I like. I halved the stevia as other have stated it was too sweet and so I added an extra date. I thought they were in the middle of sweet or not. Perfect. I baked mine for 26 minutes and they came out perfect. Well done, Elana. I love your work!

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Recipes » Breakfasts » Banana Walnut Muffins