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



  • 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
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


133 responses to “Banana Walnut Muffins”

  1. I made these muffins many times and they were always delicious. I used 2 big bananas and did not put dates and they still worked really well. Sometimes I add the stevia if I do them for kids or people who really like sweet but for myself they are perfectly sweet just with the bananas.
    I do like to add some vanilla extract and sometimes a tiny amount of cinnamon. Once I added raisins because I had no walnuts and another time chocolate chips. As I said they turned great every time and they are so easy to do.
    With other recipes, I did not have the same luck when I changed the recipe.

    Thanks Elana, you inspire me with your great recipes.:-)

  2. Are the dates necessary for the sweetness or to glue things together? As a diabetic I stay away from all recipes that call for dates! I love Stevia though.

  3. Oh my goodness! These are great! My Heilkunst Doctor has been trying to get me to eat according to my blood type for years and it only half works because I can’t find anything to curb those sweet cravings. She finally told me about your website as she has used it for her own family’s cooking. I was hesitant because I had never used many of these ingredients before, but after making a triple batch of these muffins I am a changed lady. I substituted blueberries for the walnuts and did some experimenting with different muffin pans, muffin cups and variations on the stevia/date ratio…but they were all fantastic. I can’t wait for our kids to wake up from nap so I can share these with them! And I am so grateful that I can provide myself and my family with nutritious food that tastes good! I used a NutriBullet blender and it only took about 4 minutes to measure ingredients and whip up a batch of these. Thanks again!

  4. Delish! I made these this morning but substituted honey for the stevia. I also did not have any dates, but they turned out sweet enough since my bananas were very ripe! Thanks for sharing your recipes Elana!

  5. I made these yesterday. Left out stevia and used 4 dates and lot of cinnamon (my favourite spice which I add wherever I can :)). Also added 1 full tbs of almond butter and they were absolutely delicious and moist. Not too sweet and perfect for breakfast. Great recipe, thanks!

  6. Just made these nummy muffins. Don’t like stevia so omitted and added extra dates. Also due to allergies changed the walnuts to pecans. Next time will try adding some seeds (pumpkin, sunflower) as I like a heartier muffin. Excellent recipe to work with!!

  7. I made these tonight and I could not believe how moist and tasty they were. I used 4 dates and more drops of stevia than indicated. They were not as sweet to me, but I have only been GF and semi sugar free for 3 days. I am following the Wheat Belly eating lifestyle and I was in the mood for something good. I had 3 with a cup of tea and it gave me my dessert fix for the day. Will make these again. Thanks for sharing.

  8. I’ve just made these muffins but replaced the walnuts with pecans and I used 8 dates and no stevia. The outcome = absolutely delicious! I too will double the quantities next time as all 8 have been eaten within 10 mins (by my non-Paleo children who loved them).
    Thank you!

  9. I have a batch of these in the oven now. I found your site/recipe by doing a search for GF muffins using bananas, as I had some I needed to use. I chose your recipe because the ingredients look great and I already had all of them in my kitchen — no need to make a run to the store. However, I had to post a comment to say what a let-down to discover this recipe only yields 8 (EIGHT) muffins. Not even a dozen. Not even 10 of them! Obviously, I followed the directions to the letter. I’ve just never, ever done a muffin recipe that yielded less than a dozen muffins. I hope these 8 muffins are delicious at least, because this was a lot of expensive ingredients for a low-yield recipe.

    • Okay, so I just ate one. They are, indeed, very delicious. I’m still disappointed by the low yield, but these are a great breakfast muffin and a wonderful healthy snack for my toddler. I will make these again in the future — and double the recipe!

      • this comment was written a while ago but with 4 kids just want to say I appreciate to know I need to double a recipe! I can’t stand food blogs comments about how good the recipes look and nothing about how they turn out. So not helpful.

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Recipes » Breakfasts » Banana Walnut Muffins