33+ Healthy Gluten-Free Banana Nut Muffin Recipe To Try

If you’re a fan of the warm, comforting scent of fresh banana nut muffins but need a gluten-free option, you’re in the right place!

These gluten-free banana nut muffins are perfect for anyone with dietary restrictions but still craving a delicious treat.

Moist, tender, and filled with the rich flavor of ripe bananas and crunchy nuts, they make for a satisfying breakfast or a mid-afternoon snack.

Best of all, they’re easy to make and packed with wholesome ingredients that will keep you energized throughout the day.

Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a staple in your kitchen!

33+ Healthy Gluten-Free Banana Nut Muffin Recipe To Try

These gluten-free banana nut muffins are the perfect solution for those looking to indulge without compromising on taste or health.

With just the right balance of sweetness and nuttiness, they’re sure to satisfy your cravings. The best part? You don’t need to sacrifice flavor or texture when baking gluten-free!

So grab your ripe bananas, preheat your oven, and get ready to bake a batch of these mouthwatering muffins. They’re perfect for busy mornings, or even as an after-dinner treat.

Classic Gluten-Free Banana Nut Muffins

These soft, moist muffins are the perfect balance of ripe banana sweetness and crunchy walnuts. A wonderful choice for breakfast or an afternoon snack, these muffins will quickly become a household favorite. The recipe uses simple ingredients, so you can enjoy homemade goodness without the gluten.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas until smooth. Add the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Stir well until combined.
3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
5. Fold in the chopped walnuts, ensuring they are evenly distributed.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These banana nut muffins are ideal for a busy morning or a cozy snack. The combination of ripe bananas and walnuts creates a delicious, satisfying treat that everyone will love. The gluten-free flour blend ensures that they are safe for those with gluten sensitivities, while still maintaining the classic muffin texture. Enjoy them fresh out of the oven or store them in an airtight container for up to 3 days.

Healthy Gluten-Free Banana Nut Muffins

Packed with wholesome ingredients like oats and almond flour, these banana nut muffins are a healthy alternative to the traditional version. The addition of flax seeds boosts the nutritional value, while the bananas provide natural sweetness.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup almond butter or peanut butter
• 1/4 cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/2 cup gluten-free rolled oats
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground flaxseed
• 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
2. In a large mixing bowl, mash the bananas until smooth. Add the eggs, almond butter (or peanut butter), coconut sugar (or maple syrup), and vanilla extract. Stir until everything is well combined.
3. In a separate bowl, mix together the almond flour, oats, baking soda, salt, and ground flaxseed.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated.
5. Fold in the chopped nuts.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These healthy muffins are an excellent choice for those looking for a more nutrient-dense snack. The combination of almond flour, oats, and flaxseed offers fiber, protein, and healthy fats, making these muffins filling and satisfying. The bananas provide a natural sweetness, reducing the need for added sugars. These muffins can be enjoyed on-the-go or as a light breakfast to fuel your day.

Vegan Gluten-Free Banana Nut Muffins

These vegan banana nut muffins are completely dairy-free, egg-free, and gluten-free, yet still rich in flavor and texture. The flaxseed egg replacement helps bind the ingredients, while the coconut oil adds moisture. Perfect for anyone with dietary restrictions, these muffins are both delicious and wholesome.

Ingredients:

• 2 ripe bananas, mashed
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax “egg”)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a small bowl, combine the ground flaxseed and water to create the flax “egg.” Let it sit for 5 minutes to thicken.
3. In a large bowl, mash the bananas and add the flax “egg,” maple syrup, melted coconut oil, and vanilla extract. Stir to combine.
4. In a separate bowl, mix together the gluten-free flour blend, baking soda, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
6. Stir in the chopped walnuts.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These vegan banana nut muffins are perfect for those following a plant-based or dairy-free lifestyle. The flaxseed provides a great egg alternative, while the coconut oil and maple syrup contribute to a rich flavor. With the addition of walnuts, these muffins are crunchy and satisfying, making them a great snack or breakfast choice. You can store these muffins in an airtight container for up to 4 days or freeze them for future enjoyment.

Cinnamon Swirl Gluten-Free Banana Nut Muffins

These muffins offer a delightful twist on the classic banana nut muffin by incorporating a cinnamon swirl that adds warmth and sweetness to every bite. The combination of cinnamon and bananas creates an irresistible flavor, with walnuts bringing in a satisfying crunch.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts
• 2 tbsp cinnamon sugar (for swirling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, mash the bananas until smooth. Add the eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract. Mix everything together.
3. In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually combine the dry ingredients with the wet ingredients, mixing until just combined.
5. Fold in the chopped walnuts.
6. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Sprinkle the cinnamon sugar over the tops of each muffin.
8. Use a skewer or knife to swirl the cinnamon sugar into the batter gently.
9. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These muffins are a deliciously spiced variation of the traditional banana nut muffin. The cinnamon swirl adds an extra layer of flavor and creates an attractive, bakery-worthy presentation. Perfect for brunch or as an afternoon treat, they offer the sweetness of bananas with a warm, comforting cinnamon kick.

Choco-Banana Nut Gluten-Free Muffins

For chocolate lovers, these gluten-free banana nut muffins bring together the rich taste of chocolate and the natural sweetness of ripe bananas. With the addition of chocolate chips, these muffins are an indulgent yet healthy treat.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (dairy-free if desired)
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
2. In a large bowl, mash the bananas until smooth. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract, stirring until well combined.
3. In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the chocolate chips and chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate banana nut muffins offer the best of both worlds: the comforting, sweet flavor of bananas and the rich indulgence of chocolate chips. With added walnuts for crunch, they make a perfect snack or breakfast, and can even be enjoyed as a healthier dessert. The natural sweetness of bananas helps reduce the amount of added sugar, so they’re a guilt-free treat.

Pumpkin Spice Gluten-Free Banana Nut Muffins

These muffins combine the flavors of fall—pumpkin spice and banana—to create a comforting, flavorful treat. Perfect for cooler weather or holiday gatherings, the addition of walnuts adds a delightful crunch to every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin puree
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and combine them with the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Stir until fully combined.
3. In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack.

These pumpkin spice banana nut muffins are the perfect autumnal treat, offering a warm and aromatic flavor that’s comforting and satisfying. The combination of banana, pumpkin, and spices makes them a unique twist on the classic banana nut muffin. Whether enjoyed as a snack or part of your fall breakfast, they are sure to be a hit with everyone.

Lemon Poppy Seed Banana Nut Gluten-Free Muffins

If you’re looking for a refreshing and light twist on the traditional banana nut muffin, these lemon poppy seed muffins will hit the spot. The citrusy zing from lemon pairs beautifully with the soft banana, while the poppy seeds add a delicate crunch.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, lemon zest, and lemon juice. Mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These lemon poppy seed banana nut muffins are light, fragrant, and refreshing. The lemon adds a zesty freshness that pairs beautifully with the sweetness of bananas. Perfect for a spring or summer treat, these muffins also offer the bonus of the crunchy walnuts and poppy seeds, adding a satisfying texture.

ALmond Joy Banana Nut Gluten-Free Muffins

If you love the iconic Almond Joy candy bar, these banana nut muffins are for you. With the flavors of coconut, chocolate, and almond, these muffins bring a fun and indulgent twist to your gluten-free baking.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut
• 1/4 cup chocolate chips
• 1/4 cup whole almonds, roughly chopped
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and combine them with the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the shredded coconut, chocolate chips, almonds, and walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Almond Joy banana nut muffins are a decadent treat for chocolate and coconut lovers. With the addition of whole almonds, shredded coconut, and chocolate chips, these muffins are both flavorful and satisfying. They’re perfect for those looking for a gluten-free indulgence with a touch of nostalgia.

Apple Cinnamon Banana Nut Gluten-Free Muffins

These apple cinnamon banana nut muffins are a cozy, comforting treat. The combination of ripe bananas, sweet apples, and warm cinnamon makes them the perfect fall-inspired muffin, with a delightful crunch from the walnuts.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup grated apple (about 1 medium apple)
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the grated apple, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix everything together until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These apple cinnamon banana nut muffins are perfect for breakfast or as an afternoon snack. The apple adds extra moisture, while the cinnamon and walnuts bring a depth of flavor that perfectly complements the natural sweetness of the bananas. Enjoy these muffins fresh from the oven or store them in an airtight container for up to 3 days.

Strawberry Banana Nut Gluten-Free Muffins

These strawberry banana nut muffins are a bright, fruity take on the classic banana nut muffin. The addition of fresh strawberries and crunchy walnuts makes them even more delicious and satisfying, with a burst of freshness in every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh strawberries, chopped
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the chopped strawberries, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These strawberry banana nut muffins are light, fruity, and perfect for those looking for a fresh twist on the classic banana nut muffin. The sweetness of the strawberries adds a vibrant flavor, while the walnuts provide texture and crunch. Enjoy them as a snack or part of a breakfast spread.

Coconut Banana Nut Gluten-Free Muffins

These coconut banana nut muffins are incredibly moist and flavorful, with the tropical taste of coconut combining beautifully with ripe bananas and crunchy walnuts. A great gluten-free option for anyone who loves coconut!

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until everything is well mixed.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the shredded coconut and chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack.

These coconut banana nut muffins offer a delightful tropical flavor that’s perfect for breakfast or as a treat. The shredded coconut gives them a chewy texture, while the walnuts add crunch. They’re a great option for anyone who loves coconut and banana in baked goods, and they stay moist for several days when stored in an airtight container.

Carrot Banana Nut Gluten-Free Muffins

These carrot banana nut muffins are a healthy and delicious option that combines the sweetness of bananas with the earthy flavor of carrots. The addition of walnuts adds a satisfying crunch, making these muffins both nutritious and indulgent.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup grated carrots (about 1 medium carrot)
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the grated carrots, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until fully combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These carrot banana nut muffins are a great way to sneak in some extra veggies while enjoying a delicious treat. The sweetness of the bananas balances the carrots, and the cinnamon adds a warm, comforting touch. With the added crunch of walnuts, these muffins are a perfect snack or breakfast.

Peanut Butter Banana Nut Gluten-Free Muffins

For peanut butter lovers, these banana nut muffins bring together the creamy richness of peanut butter with the sweetness of bananas and the crunch of walnuts. They’re a satisfying treat for breakfast or a mid-day snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup peanut butter (smooth or chunky)
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the peanut butter, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter banana nut muffins are rich, satisfying, and perfect for anyone craving a nutty, indulgent treat. The peanut butter adds a creamy texture and extra flavor, while the walnuts provide a satisfying crunch. Enjoy them fresh or store them in an airtight container for up to 4 days.

Blueberry Banana Nut Gluten-Free Muffins

These blueberry banana nut muffins combine the sweet flavor of ripe bananas with the burst of juicy blueberries and the crunch of walnuts. They’re a deliciously fruity option that can be enjoyed for breakfast, dessert, or as a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh blueberries
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir well.
3. In a separate bowl, whisk the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the blueberries and chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These blueberry banana nut muffins are light, fruity, and perfect for any occasion. The juicy blueberries pair wonderfully with the sweetness of the bananas, while the walnuts provide texture. They’re a great way to start the

Chai-Spiced Banana Nut Gluten-Free Muffins

These chai-spiced banana nut muffins bring together the sweet flavor of bananas with a blend of aromatic spices inspired by the popular chai tea. Cinnamon, cardamom, and ginger create a warm, cozy muffin perfect for any time of year.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, maple syrup (or honey), melted coconut oil, vanilla extract, cinnamon, ginger, and cardamom. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These chai-spiced banana nut muffins are a unique take on a traditional banana muffin. The rich flavors of cinnamon, cardamom, and ginger blend harmoniously with the sweetness of bananas, creating a comforting treat. The added crunch of walnuts makes each bite even more satisfying, and these muffins are ideal for a cozy morning or as a special snack.

Raisin Banana Nut Gluten-Free Muffins

These raisin banana nut muffins offer a sweet and chewy bite with the perfect balance of fruity flavor from bananas and raisins, and the crunchy texture of walnuts. The warm spices make them an excellent choice for a fall breakfast or snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup raisins
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the raisins, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until fully combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These raisin banana nut muffins are a perfect combination of sweet and chewy with the crunch of walnuts. They’re great for breakfast, as a snack, or even packed in lunchboxes. The raisins add a touch of natural sweetness that pairs wonderfully with the bananas and spices.

Peach Banana Nut Gluten-Free Muffins

These peach banana nut muffins combine the natural sweetness of ripe peaches with the rich flavor of bananas and the crunchy texture of walnuts. The result is a muffin that feels like summer in every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup fresh or frozen peaches, diced
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the diced peaches, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These peach banana nut muffins are a great way to enjoy the flavor of summer fruit in your gluten-free baking. The peaches add a juicy, sweet burst, while the bananas keep the muffins moist. Walnuts add a nice crunch, making these muffins both flavorful and satisfying.

Matcha Banana Nut Gluten-Free Muffins

For a unique twist, these matcha banana nut muffins bring together the earthy flavor of matcha green tea with the sweetness of bananas and the crunch of walnuts. They offer a perfect balance of flavors and are packed with antioxidants from the matcha.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp matcha powder
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and matcha powder.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These matcha banana nut muffins offer a wonderful combination of earthy, slightly bitter matcha with the sweetness of bananas and the crunch of walnuts. The addition of matcha adds a unique and healthy twist, making them perfect for anyone who loves matcha-flavored treats or wants to try something new.

Smores Banana Nut Gluten-Free Muffins

For a fun and indulgent treat, these s’mores banana nut muffins combine the classic flavors of chocolate, marshmallow, and graham crackers with the beloved banana nut muffin. A perfect muffin for those who enjoy a sweet, nostalgic dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup mini chocolate chips
• 1/4 cup mini marshmallows
• 1/4 cup graham cracker crumbs
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, maple syrup (or honey), melted coconut oil, vanilla extract, chocolate chips, marshmallows, and graham cracker crumbs. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These s’mores banana nut muffins are a fun and indulgent way to enjoy the flavor of a classic campfire treat. The chocolate chips, marshmallows, and graham cracker crumbs add a nostalgic and delicious twist to the banana nut muffin. These muffins are perfect for dessert or a fun snack for kids and adults alike.

Tropical Banana Nut Gluten-Free Muffins

These tropical banana nut muffins combine the sweet taste of ripe bananas with the vibrant flavors of coconut, pineapple, and a hint of lime. The walnuts add a satisfying crunch, making these muffins feel like a tropical vacation in every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp lime zest
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the pineapple, eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and lime zest. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the shredded coconut and chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These tropical banana nut muffins are the perfect way to bring a taste of the tropics to your kitchen. With the sweet, tangy pineapple, fresh lime zest, and coconut, these muffins are flavorful, light, and full of texture. The walnuts add an extra crunch, making these muffins a unique and delicious gluten-free option.

Lemon Poppy Seed Banana Nut Gluten-Free Muffins

These lemon poppy seed banana nut muffins combine the bright, zesty flavor of lemon with the natural sweetness of bananas, creating a refreshing and delightful muffin. The poppy seeds add a unique texture and visual appeal.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 1 tbsp poppy seeds
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, maple syrup (or honey), melted coconut oil, vanilla extract, lemon zest, and lemon juice. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These lemon poppy seed banana nut muffins are bright and flavorful, with a perfect balance of tangy lemon, sweet bananas, and the crunch of walnuts. The poppy seeds add a bit of elegance, making these muffins ideal for a special breakfast or brunch.

Pumpkin Banana Nut Gluten-Free Muffins

Combining two fall favorites—pumpkin and banana—these pumpkin banana nut muffins are soft, moist, and packed with rich flavor. The warm spices of cinnamon and nutmeg complement the natural sweetness of the bananas, while the walnuts add a satisfying crunch.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin puree
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These pumpkin banana nut muffins are the perfect way to enjoy fall flavors in a gluten-free muffin. They are moist, flavorful, and the addition of walnuts gives each bite a satisfying crunch. They’re great for breakfast or as an afternoon snack with a cup of tea.

Chocolate Chip Banana Nut Gluten-Free Muffins

For those who love chocolate, these chocolate chip banana nut muffins combine the sweetness of bananas with the indulgence of chocolate chips and the crunch of walnuts. A favorite treat for chocolate lovers who want a healthier option.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips and chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These chocolate chip banana nut muffins are a sweet treat with just the right amount of indulgence. The chocolate chips melt into the muffin, making it extra special, while the walnuts add a delicious crunch. Perfect for breakfast, dessert, or a snack any time of the day.

Apple Cinnamon Banana Nut Gluten-Free Muffins

These apple cinnamon banana nut muffins are an aromatic and flavorful treat, perfect for the colder months. The combination of fresh apples, cinnamon, and bananas creates a comforting muffin, while walnuts add crunch and texture.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup chopped apples (about 1 medium apple)
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the chopped apples, eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and cinnamon. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These apple cinnamon banana nut muffins offer a wonderful combination of sweet apples and warm cinnamon, with the moistness of ripe bananas and the crunch of walnuts. Perfect for fall or any time you want a cozy, comforting muffin.

Strawberry Banana Nut Gluten-Free Muffins

These strawberry banana nut muffins combine the sweetness of ripe strawberries with the classic banana flavor, creating a refreshing twist on traditional banana nut muffins. The walnuts add an extra layer of texture, making them an irresistible treat.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup chopped strawberries
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the chopped strawberries, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These strawberry banana nut muffins are a delicious way to enjoy fresh strawberries in your baking. The bananas add moisture, while the walnuts offer a satisfying crunch. These muffins are perfect for breakfast or as a mid-day snack.

Zucchini Banana Nut Gluten-Free Muffins

These zucchini banana nut muffins are a healthy, moist option that combines the subtle taste of zucchini with the sweetness of bananas. The zucchini keeps the muffins tender, while the walnuts provide a satisfying crunch.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup shredded zucchini (about 1 small zucchini)
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas and add the shredded zucchini, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These zucchini banana nut muffins are a great way to sneak in some veggies while enjoying a delicious, moist muffin. The combination of zucchini and bananas results in a tender crumb, and the walnuts provide a nice crunchy contrast. Perfect for a healthy breakfast or snack.

Note: More recipes are coming soon