Gluten-free banana nut muffins are moist, healthy, and naturally sweetened with date sugar. Nutty walnuts add crunch and texture to these paleo, dairy-free muffins.
I have a confession to make. I am not a morning person.
I really wish I was, though. I envy people who wake up early, feel refreshed, and can enjoy the whole day.
I’ve never had a job that started earlier than 8am, and most of my jobs have been working nights. I could use that as an excuse, but the truth is I’ve never been a morning person. My dad, for example, is a morning person. He wakes up before sunrise every day, even his days off. He’s awake, cheerful, going on a jog, making a big breakfast. He’s always been that way.
Me? Not so much. My eyes don’t really even open before I’ve had a cup of coffee. And I never feel like cooking breakfast. I almost always reach for something easy, such as granola, yogurt, a smoothie, and muffins.
I love muffins. They’re a perfect grab-and-go breakfast.
However, they’re not always the healthiest choice. With that being said, I love creating new recipes for healthier and more wholesome breakfast muffins.
These gluten-free banana nut muffins, for example. They’re made with almond flour, ripe bananas, coconut oil, and walnuts. They are naturally sweetened with vanilla and date sugar. Date sugar is basically a ‘sugar’ made from dehydrated, ground dates. It can be used as a 1:1 substitute for white or brown sugar. It has a lovely butterscotch note which works very well in this nutty muffin. I like to use this brand of date sugar from Bob’s Red Mill, but you can find date sugar at natural grocers or Amazon.
These gluten-free banana nut muffins are also paleo and dairy-free.
And they have plenty of fiber and nutrients. Heart-healthy walnuts are full of Omega-3’s, antioxidants, vitamin E, and folate. Coconut oil prevents high blood pressure, reduces inflammation, and is anti-viral, anti-fungal, and antibacterial. Bananas are a great source of fiber, potassium, vitamin B6, and vitamin C.
I’m just a little happier to wake up early when I know I have these gluten-free banana nut muffins waiting for me.
They’re also easy to make, which is always a plus. All you need is a bowl and a wooden spoon.
and here’s a few things you may need for this recipe!
This post contains affiliate links but are always products I highly recommend.
- 2 ripe bananas, mashed
- 2 eggs
- ½ cup date sugar
- 1 cup almond flour
- ½ cup coconut oil
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chopped walnuts
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- Preheat oven to 350. In a standard muffin tin, place 10 muffin liners and spray lightly with oil.
- In a large bowl, whisk the eggs, coconut oil, date sugar, and vanilla. Add in the mashed banana. Combine the almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gently stir in until thoroughly combined. Fold in the walnuts.
- Spoon the batter into the greased muffin liners. Sprinkle the top with additional walnuts if desired.
- Bake until cooked through and a toothpick inserted into the center comes out clean, about 22 minutes. Enjoy!
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