Breakfast Banana Nut Muffins
Naturally sweetened and one bowl easy, Breakfast Banana Nut Muffins are a healthy grab n' go breakfast or afternoon snack! vegan + gluten free *For more tips see blog post above!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
- 3/4 C (75g) Walnuts
- 1 1/4 C (360g) Mashed Bananas about three medium very brown bananas
- 1/4 C (50g) Coconut Oil melted, warm to the touch
- 2/3 C (185g) Maple Syrup
- 1/3 C (65g) Nut Milk I use 1/2 diluted homemade cashew milk
- 2 tsp Apple Cider Vinegar
- 2 tsp Vanilla Extract
- 1 1/2 C (165g) Oat Flour I use homemade, gluten free if needed
- 1/4 C (30g) Almond Flour I use Bob's Red Mill
- 1/4 C (30g) Tapioca Flour
- 2 Tbs Flax Seed Meal
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3/4 tsp Fine Sea Salt
Preheat the Oven / Toast the Walnuts: Preheat the oven to 375F (190C). Toast the walnuts on a small sheet pan while the oven is preheating, about 15-17 minutes. Keep an eye on them starting at 14 minutes as they go from not toasty to over toasty fast!
Mix the Wet Ingredients: While the oven is preheating and walnuts are toasting, in a large mixing bowl, mash the bananas, pour in the coconut oil, syrup, nut milk, apple cider vinegar and vanilla extract. Whisk until smooth.
Add the Dry Ingredients: To the wet ingredients add the oat flour, almond flour, tapioca flour, flax meal, baking powder, baking soda and salt. Whisk all the ingredients until there are no flour bits left and the mixture is smooth. Set aside and rest the batter while the walnuts cool.
Remove the walnuts from the oven. Transfer the walnuts out of the pan and onto a cutting board. Spread the walnuts out to cool slightly. Rough chop. Set about 2 Tbs aside to be sprinkled on top of the muffins prior to baking. Then, fold the walnuts into the batter just before scooping.
Scoop / Pan the Muffin Batter: Line a standard muffin pan with 12 tulip style muffin cups (DIY your own). Scoop about 1/3 C (85g) of batter into each cup. An overfilled large cookie scoop works well too! Sprinkle a bit of chopped walnuts and a few grains of whole rolled oats on the top of each muffin if desired.
Bake the Muffins: On the center rack in the oven, bake for about 25-27 minutes or until the muffins are golden, a toothpick inserted in the center of a muffin comes out clean and the muffins spring back under gentile pressure. Remove from the oven, and pan, transferring the muffins to a cooling rack. Allow to cool completely before unwrapping and enjoying.
Store the Muffins: After completely cooled, store muffins covered at room temperature for up to three days, or freeze in a freezer container for up to two weeks. Thaw at room temperature. To rewarm the muffins, warm in a 350F oven for about 10 minutes.
This recipe calls for gluten free oat flour. I DIY my own using Bob's Red Mill Gluten Free Oats. It's super easy and economical - see my how to make oat flour post for more information.
I recommend tulip style muffin cups for this recipe. Taller cups provide structure and enable the muffins to rise just a bit higher and seem to produce more evenly baked muffins; my preference. I purchase or use this DIY tulip cup tutorial to make muffin cups.
In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you'll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. Its been reliable.
I enthusiastically recommend an oven thermometer! I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, and evenly baked goods; super important in baking.
Calories: 193kcal | Carbohydrates: 21.9g | Protein: 3.3g | Fat: 11.1g | Saturated Fat: 4.4g | Sodium: 204mg | Potassium: 221mg | Fiber: 1.9g | Sugar: 12.6g | Calcium: 50mg | Iron: 1.1mg