Gluten-Free Banana Walnut Muffins

Start your day with these irresistible Gluten-Free Banana Walnut Muffins, a delightful blend of sweet, ripe bananas and the satisfying crunch of chopped walnuts. Perfectly moist and bursting with warm cinnamon flavor, these muffins are made with gluten-free all-purpose flour, ensuring a treat that everyone can enjoy. With just 15 minutes of prep time, this easy recipe combines wholesome ingredients like melted butter, a touch of vanilla, and a choice of dairy or non-dairy milk to create a tender crumb that melts in your mouth. These bakery-quality muffins are perfect for breakfast, snack time, or even dessert and can be stored for up to three days. Whether you’re gluten-free or simply looking for a delicious banana walnut recipe, these muffins are sure to become a household favorite.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 whole ripe bananas
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 0.5 cup unsalted butter, melted
• 0.75 cup walnuts, chopped
• 0.25 cup milk (dairy or non-dairy)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.

Step 3

In another bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Step 4

Add the granulated sugar, light brown sugar, eggs, vanilla extract, and melted butter to the mashed bananas. Stir until well combined.

Step 5

Gently fold the dry ingredients into the banana mixture. Mix until just combined, being careful not to overmix.

Step 6

Stir in the milk until the batter reaches a smooth consistency.

Step 7

Fold in the chopped walnuts evenly throughout the batter.

Step 8

Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1181.3g)

Amount per serving	% Daily Value*
Calories	3592.9

Total Fat 171.1g	0%
Saturated Fat 71.3g	0%
Polyunsaturated Fat g
Cholesterol 635.3mg	0%
Sodium 3096.5mg	0%
Total Carbohydrate 514.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 250.6g
Protein 39.8g	0%

Vitamin D 105IU	0%
Calcium 348.4mg	0%
Iron 7.8mg	0%
Potassium 2040.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 4.2%

Carbs: 54.8%