Honey Walnut Banana Muffins (gluten-free)

Okay… I think I’ve just made my new favorite gluten-free muffins that are actually THICK, fluffy, and moist. You will definitely want to give these Honey Walnut Banana Muffins a try asap if you are a gluten-free or dairy-free foodie! These muffins are also a fantastic way to use up any ripe bananas you have on hand. They are easy to make, delicious to eat, and great to have on hand as a meal prep snack.

Nutritional benefits of this recipe

• Banana is rich in potassium, magnesium, vitamin B6. It also has prebiotic fiber which feeds the good bacteria in our gut microbiome.
• Honey helps improve blood pressure, manage cholesterol, and boost the immune system. It also has antibacterial and anti-fungal properties. It’s rich in vitamin C, Vitamins B5, B3, and B2, along with minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.
• Walnuts are a great source of omega-3’s (specifically ALA’s) and magnesium and are great for brain health, heart health, inflammation, etc.
• Oats are a prebiotic fiber, which helps feed the beneficial bacteria in our gut. They also have vitamins and minerals such as zinc, magnesium, and B6.

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Ingredients

Bananas – ripe, spotty banans. I used 3 medium ones.

Oat flour – Get certified gluten-free if needed.

Honey – You can also sub maple syrup. Since maple syrup is a bit thinner, then you may want to do 1/3 cup maple syrup and 1/4 cup coconut sugar in place of the full amount of honey.

Walnuts – or other nut or chocolate chips (or omit completely)

Avocado oil – or sub melted butter or coconut oil. Whichever you prefer!

Eggs

Vanilla extract

Baking powder

Baking soda

Salt

Cinnamon (optional)

Method

1. Preheat the oven to 350ºF and line a muffin pan with unbleached paper muffin liners.
2. In a large bowl, whisk together the wet ingredients.
3. In a medium bowl, mix the dry ingredients.
4. 4. Add the dry ingredients into the wet and fold together using a spatula.
5. 5. Fold in the chopped walnuts or other nut of choice or chocolate chips (or leave it plain if desired).
6. Bake for 18-23 minutes until a toothpick comes out clean.
7. Cool on a wire rack for 10 minutes. Enjoy!

Modifications

• Sub another nut or even chocolate chips in place of the walnuts.
• Add chocolate chips in addition to the chopped nuts.
• Add rolled oats to the batter or on top of the muffins before baking for extra texture.
• You can sub maple syrup in place of the honey. Since maple syrup is a bit thinner, then you may want to do 1/3 cup maple syrup and 1/4 cup coconut sugar in place of the full amount of honey.

Other recipes you’ll love

Gluten-Free Banana Muffins

Gluten-Free Chocolate Peanut Butter Muffins

Gluten-Free Chocolate Almond Butter Muffins

Gluten-Free Coffee Cake

I hope you love these gluten-free Honey Walnut Banana Muffins! Please be sure to leave a comment and rating if you give it a try. I love hearing feedback and your engagement on my website helps me to continue creating recipes for you! 🙂

Honey Walnut Banana Muffins (gluten-free)

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• Author: Christine Manes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Snack
• Method: oven

Ingredients

Scale 1x2x3x

Wet:

1 1/3 cup mashed ripe bananas (300g, about 3 medium bananas)

1/2 cup honey

1/4 cup avocado oil (or melted coconut oil)

3 large eggs

2 tsp vanilla extract

Dry:

250g oat flour (2 1/2 cups spooned and leveled)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon (optional)

1/4 tsp salt

Extra:

3/4 cup chopped walnuts, plus some for topping if desired (or sub another chopped nut, or chocolate chips, or leave out completely)

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Instructions

1. Preheat the oven to 350ºF and line a muffin pan with unbleached paper muffin liners.
2. In a large bowl, whisk together the wet ingredients.
3. In a medium bowl, mix the dry ingredients.
4. 4. Add the dry ingredients into the wet and fold together using a spatula.
5. 5. Fold in the chopped walnuts or other nut of choice or chocolate chips (or leave it plain if desired).
6. Bake for 18-23 minutes until a toothpick comes out clean.
7. Cool on a wire rack for 10 minutes. Enjoy!

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