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Gluten-Free Banana Walnut Muffins That Will Change Breakfast Forever

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Fill your kitchen with the delicious smell of bananas and walnuts. Amanda Drozdz, the food blogger behind Running with Spoons, included this recipe in her new book, Easy Flourless Muffins, Bars & Cookies. The muffins include only healthy ingredients, such as almond butter and flaxseed, which are high in healthy fats. They're free of gluten, oil, dairy, and refined sugar. (More gluten-free muffin recipes: 9 Gluten-Free Muffins You Can Make at Home)

Banana Walnut Muffins

Yield: 10 to 12 muffins

Ingredients

1 1/2 cups (121g) rolled oats (quick or old-fashioned)

3 tablespoons (21g) ground flaxseed

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons (8g) baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/4 cup (59ml) unsweetened almond milk

1/4 cup (64g) almond butter

1/4 cup (85g) honey

2 teaspoons (10ml) vanilla extract

2 medium-size ripe bananas, mashed (about 1 cup [200g])

1/2 cup (58g) chopped walnuts

Directions

  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
  2. Add the oats, ground flaxseed, cinnamon, nutmeg, baking powder, baking soda, and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
  3. Add all of the remaining ingredients except for the bananas and walnuts, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the mashed bananas and walnuts by hand.
  4. Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full. Sprinkle the tops with additional walnut pieces, if desired.
  5. Bake for 18 to 20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they've cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

Photo: Easy Flourless Muffins, Bars & Cookies by Amanda Drozdz, Page Street Publishing Co. 2017