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Easy Gluten Free Banana Nut Muffins

These simple gluten free Banana Nut Muffins are so moist and tasty from the bananas and walnuts. They make a great, easy weekday or weekend breakfast!

Super easy Gluten Free Banana Nut Muffins make a great breakfast! Make them on the weekends for brunch or make them ahead of time for grab-and-go week day breakfasts. Gluten free breakfast recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free muffin recipes | how to make gluten free muffins | recipes for over-ripe bananas | homemade banana muffins | dairy free option | nut free option |

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Muffins. Love them. We’re all about muffins in our house. Seriously. I make them all.the.time. I’ve made two batches of these banana nut muffins in the last two days. Actually, in the last week and a half, I’ve made 4 (FOUR!) batches of muffins. The other ones were gluten free pumpkin muffins and they’re both SO good.

So I’ve got a little secret to admit: sometimes I’m forgetful. Like REALLY forgetful. So these gluten free banana nut muffins? I originally made them for Food Fanatic almost 3 years ago. THREE YEARS. By the time I remembered I needed to post them, my photography had improved so much I just couldn’t bear to use the old photos.

Super easy Gluten Free Banana Nut Muffins make a great breakfast! Make them on the weekends for brunch or make them ahead of time for grab-and-go week day breakfasts. Gluten free breakfast recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free muffin recipes | how to make gluten free muffins | recipes for over-ripe bananas | homemade banana muffins | dairy free option | nut free option |

Since I’ve had a million bananas hanging out on my counter for too long that I really needed to do something with, I decided I absolutely needed to take new photos of these gluten free banana nut muffins and finally get them up on the blog. They’re too good to not share them with you!

I literally had three bunches of bananas, all in various stages of ripeness, none of which were actually getting eaten. Time to bake with them! And something other than banana bread, please.We’ve had SO many banana breads. Plus, muffins bake so quickly they’re easy to make for breakfast on weekends.

These gluten free banana nut muffins are nice and moist, but not too moist, not too much banana, just enough nuts to taste and they’re 0% dense. It’s got everything I’m looking for in a muffin. Enjoy the muffins, I’m off to buy more bananas!

Also, FYI: the muffins in the picture are actually made without the nuts this time because my picky 3yo refuses to eat anything with mix-ins at the moment!

Super easy Gluten Free Banana Nut Muffins make a great breakfast! Make them on the weekends for brunch or make them ahead of time for grab-and-go week day breakfasts. Gluten free breakfast recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free muffin recipes | how to make gluten free muffins | recipes for over-ripe bananas | homemade banana muffins | dairy free option | nut free option |

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NOTES: I use my nightshade free gluten free flour mix in these muffins and I now use Avocado Oil instead of canola oil. For dairy free, use unsweetened coconut milk. For a nut-free version, omit the walnuts.
Super easy Gluten Free Banana Nut Muffins make a great breakfast! Make them on the weekends for brunch or make them ahead of time for grab-and-go week day breakfasts. Gluten free breakfast recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free muffin recipes | how to make gluten free muffins | recipes for over-ripe bananas | homemade banana muffins | dairy free option | nut free option |

Easy Gluten Free Banana Nut Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Additional Time: 5 minutes
Total Time: 42 minutes

These simple, freezer friendly gluten free Banana Muffins are so moist and tasty from the bananas and walnuts. They make a great, easy weekday or weekend breakfast! Recipe includes dairy free and nut free options.

Ingredients

  • 2 cups All-Purpose Gluten Free Flour (see notes)
  • 1 1/2 teaspoons Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Light Brown Sugar
  • 3/4 cup Walnuts, Chopped and divided
  • 3/4 cup Milk, room temperature (see notes for dairy free)
  • 1/4 cup avocado oil (or neutral oil of choice)
  • 2 Large Eggs, Room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 medium Bananas, Mashed - about 1 cup

Instructions

1. Pre-heat oven to 375°F and spray a standard muffin tin with non-stick spray or line the cups with paper liners.

2. In a large bowl, whisk together the flour, xanthan gum, baking soda, and salt. Whisk in the brown sugar, breaking up lumps and then stir in the walnuts.

3. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated.

4. Transfer the batter to the muffin tin, dividing evenly between the 12 cups. Top the muffins with additional chopped nuts, if desired.

Bake at 375°F for 20 minutes or until tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

5. Store muffins in an airtight container up to 3 days.

Notes

  1. I use my nightshade free gluten free flour mix in these muffins and I now use Avocado Oil instead of canola oil.
  2. You can use walnuts, pecans, almonds, or your favorite baking nut. You can also replace the nuts with chocolate chips.
  3. For dairy free, use unsweetened coconut milk beverage or your favorite dairy-free milk of choice.
  4. For a nut-free version, omit the walnuts.
  5. These muffins can be frozen once they've cooled to room temperature. Defrost at room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 259

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

This gluten free banana nut muffins recipe can also be found on Food Fanatic where I am a regular contributor.

Super easy Gluten Free Banana Nut Muffins make a great breakfast! Make them on the weekends for brunch or make them ahead of time for grab-and-go week day breakfasts. Gluten free breakfast recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free muffin recipes | how to make gluten free muffins | recipes for over-ripe bananas | homemade banana muffins | dairy free option | nut free option |

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Kristi T Vandivier

Friday 1st of January 2021

Just made them and e all love them! I used molasses insured of brown sugar and brewers yeast instead of xanthum him. Didn't have that, but I just ate three!!!!! Love them

Rodney Pilcher

Saturday 15th of February 2020

I see baking soda listed in ingredients but baking powder in directions...?

Shay

Friday 28th of February 2020

Fixed it, thanks for catching that typo!

Chrissie Mayr

Wednesday 14th of August 2019

These are lovely! I replaced the Canola with Avocado oil and the Milk with Almond Milk. When I make these again I'm gonna put in 1 more banana and do Coconut Milk instead.

Shay

Thursday 15th of August 2019

Thanks Chrissie! Coconut milk beverage is my preferred milk when baking dairy free :)

Chris

Sunday 22nd of April 2018

What about the nuts- it says 3/4 cup, add 1/2 cup, but. To what to do with rest?

Sharon

Monday 7th of May 2018

Hi Chris- I will fix this in the recipe card so thank you for pointing this out. Add the remaining 1/4 to the muffin batter in the muffin tins before baking.

Nancy Hiebert

Saturday 31st of March 2018

I want to try this recipe, but don't know whether to use baking soda or baking powder. The ingredients list says baking soda. the directions say baking powder. Which is it?

I saw the original recipe a year ago. When I saw a new posting I was hopeful this discrepancy had been corrected, but it had not.

Thanks for clarifying.

Sharon

Monday 2nd of April 2018

Hi Nancy, I will get that fixed for sure. Use the baking soda instead (in the ingredient list like you mentioned). Thank you!

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