banana walnut muffins

These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.

Gluten-Free Banana Walnut Muffins

tbsp olive oil

syrup

stevia

bananas

milk

vanilla extract

quick oats

baking soda

salt -

cinnamon

walnuts

In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.

Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.

Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

These banana nut muffins are soft, fluffy, loaded with banana flavor, and have a golden brown muffin top sprinkled with crunchy toasted walnuts.

Banana Nut Muffins {Bakery-Style}

(315 grams) all-purpose flour

baking powder

tsp (6 grams) baking soda

tsp (3 grams) salt

(83 milliliters) vegetable oil

(100 grams) white sugar

(110 grams) packed brown sugar

eggs

(188 milliliters) milk

tsp (10 milliliters) vanilla extract

(250 milliliters) overripe mashed banana (about 3 medium)

(120 grams) chopped walnuts, divided

Preheat oven to 425F and line 12 muffin cups with paper liners.

In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir everything together and just as the batter starts to come together, fold in 2/3 cup of chopped walnuts.

Divide the batter amongst the 12 paper liners and top with the remaining 1/3 cup chopped walnuts.

Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the heat to 375F, bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.

These are good.  I used toasted pecans since that’s what I had in hand.  Walnuts would definitely be better.  I also added chocolate chips.  They took 16 minutes to bake at 350 F.  It made 32 muffins with the yellow scoop. 

These were amazing! I made the larger version of six, but with just a few extra minutes they came out perfectly! My husband loved them.

These muffins are great! Just as advertised- Moist and fluffy! 5-star from me!

Fabulous Muffins!! 😍😋😋
I used a Jumbo muffin pan. 
Baked at 425° for 5 mins -then 350° for 12-15 mins. (My oven was too hot for 375°) 
Topped the muffins some brown sugar before baking. OMG YUMM! 
Thank you for a great recipe! 

https://content.jwplatform.com/videos/EF0Vsqw8.mp4

A sky-high muffin top with crunchy toasted walnuts.

Bakery Style Banana Nut Muffins

These are the BEST easy Banana Nut Muffins that the whole family will love! This recipe features super fluffy and moist banana muffins with crunchy walnuts or pecans studded throughout. You’ll love the crunchy topping of coarse sugar and extra nuts on top.

Banana Nut Muffins

(205 grams) bread flour

baking powder*

salt

cinnamon, (optional)

nutmeg, (optional)

(354 grams) mashed, very ripe bananas ((about 3 large bananas)**)

(100 grams) granulated sugar

(50 grams) light brown sugar

(28 grams) unsalted butter, (melted and cooled)

(50 grams) vegetable or canola oil

(75 grams) walnut halves

Coarse sugar, (for garnish if desired)

Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.

In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and use a rubber spatula to stir until just barely combined. Stir in the nuts.

Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.

Store in an airtight container for up to 3 days.

https://content.jwplatform.com/videos/5q7WkOAW.mp4

Are you using underripe bananas?! Using overripe bananas in your baking will result in moist, sweeter baked goods. Here's how to tell if your bananas are ripe enough!

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Gluten-Free Banana Walnut Muffins

Banana Nut Muffins {Bakery-Style}

Banana Nut Muffins {Bakery-Style}

Banana Nut Muffins

Top 4 banana walnut muffins recipes from across the web

The most viewed banana walnut muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Banana Walnut Muffins

Banana Nut Muffins {Bakery-Style}

Banana Nut Muffins {Bakery-Style}

Banana Nut Muffins

The most viewed banana walnut muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine