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

Print Pin Recipe
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:

Buy My Books!

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. My family loves these muffins! I make them for breakfast and to send to school for snacks. To make them SCD legal, I omit the stevia and add 1 extra date plus 1-2 Tablespoons of honey (either one works-2 is a little sweeter, 1 is mildly sweet). I also use food grade silicone muffin liners in my muffin tins and bake about 28-30 min’s until golden and firm to the touch. They take longer to cook using the liners so if you under cook them they will be mushy. I then let them cool for 15 minutes before taking them out of the liner and setting them on a cooling rack. I find if you leave them in they sweat a bit and become mushier. I then let them cool overnight and place them in a Pyrex glass baking dish, with a lid, to freeze. To thaw, I place them in the oven on 200 F until warmed. Perfect every time! I usually get 8 muffins when I use this recipe with the added honey and date. Thank you again Elena for all of your fail proof recipes!

  2. Beautiful recipe. I tripled it, poured into greased 9 x 13 pan. Sweet mercy, it smells good. It’s for our boys group tonight, they’ll love it. I skipped the dates and thought about using currants but it was plenty sweet without them. I subbed in palm shortening in place of coconut oil, and used vanilla stevia. So these subs work, for anyone interested. Wish I could share a pic with you. Thank you for what you do! Blessings!

    • Kirsten, thanks so much for your comment! If you have an Instagram account you could upload the photo there and use the hashtag #elanaspantry I’m so glad you loved this recipe :-)

  3. Hi Elana

    How many muffins must eat a 3 and 7 years old girls to be considered a good breakfast
    before they go to he school?


  4. I have a question that i am hoping you can help me with. I can’t eat bananas and so many recipes call for them – do you know of something i can use instead of bananas? i miss out on great muffin, pancake recipes etc because of this.


  5. Hello there! I cant find liquid stevia in Luxembourg! How could i subtitute this? Any other liquid sweetener will do the job??
    Thank you!!

  6. LOVE this recipe! I’ve made these muffins many times over the last few years but now I have to avoid egg whites. Would you suggest I use 4 or 5 egg yolks instead or egg replacer? Any suggestions would be appreciated!

  7. I made these on the weekend for some non-paleo friends, I was a bit concerned they wouldn’t enjoy them so added in some sugar free chocolate drops, cinnamon, ginger, and a few more walnuts. They loved them!!! It’s a great recipe which I have found works every time! Thank you x

    • Shaunie, I’m so happy to hear that this is a great recipe that works every time and that your non-paleo friends loved these muffins!

  8. Elana, I just tried making a couple of batches of these and I’m having trouble getting them to bake in the center. The second batch was a bit scorched after 50 minutes, and still not completely done. I’m in Arvada, and love that you test your recipes at elevation so usually that isn’t an issue. I followed the recipe, leaving out nuts and stevia. Baking is a challenge for me, but I’m determined to keep trying for my grandson who loves them regardless. I wonder if my baking soda is a bit old?

  9. I so appreciate the simplicity of this and the fact that it can be kept for days. Probably even more if someone can resist picking up one every time he goes by the kitchen…

  10. These muffins are a staple in our house. I leave out the stevia and add 1/2 chocolate chips ! They freeze really well so I take them on flights for my kids to pop in their mouths! They also make a great recess snack and something to bring to school parties for those kids who are gluten free. I find they stick to the pan and to paper muffin cups, so I use a silicone muffin tray. Thank you so much, elana, for so many popular and healthy recipes. My family never ever feels like they are missing out!

Have Something to Add?

Recipe Rating

Your comment will need to be approved before it will appear on the site.

Recipes » Breakfasts » Banana Walnut Muffins