One of my all-time favourite muffin recipes is banana nut. I’d get them all the time from Tim Hortons, a Canadian coffee institution. I haven’t had one in a long time, but when I made these healthy banana nut muffins, they took me right back. They’re packed with banana flavour and basically taste like banana bread in muffin form. I also kept them gluten free, grain free and sugar free.
After making these muffins, I couldn’t get over how fluffy and moist they were. Sorry, if you hate the term moist, but there isn’t another word to describe it. They’re packed with a lot of flavour and they couldn’t be easier to whip up. Seriously, in about 30-35 minutes they’re done! And that includes the baking time. So if you’re wanting all the goodness of a banana bread, but don’t want to wait so long to eat it, try these muffins instead.
Ingredients You Need for These Banana Nut Muffins
The ingredients I use for these healthy banana nut muffins include:
One of my favourite grain free flours to use is almond flour. It has a great taste and texture and it works very well in any baking recipe. If you have a nut allergy, you could try using a different flour like oat flour instead. And then omit the walnuts and use chocolate chips.
Coconut flour is an interesting flour to work with, because it’s highly absorbent. It works great in baking recipes because it has a naturally sweet flavour. When you use it, you’ll need to ensure that you use eggs or liquid in it because it is so absorbent. See below for swaps if you do omit it.
Coconut oil is a great oil to use in this recipe because it has a sweet flavour and it helps to keep these healthy banana nut muffins moist. You could omit it and use butter instead if you wanted.
In order for these banana nut muffins to work, you obviously need nuts. I love using walnuts in this recipe because they have such a great taste. They also offer a ton of nutritional benefits as well.
Swaps for Banana Nut Muffins
Because I love to give lots of alternatives, you can try swapping a few items around and they will still turn out delicious.
No Coconut Sugar:
Use maple syrup and reduce the amount of milk by half, or omit it completely.
No Coconut Flour:
Although I like the added benefit of using coconut flour, you could use almond flour completely, but round it up to 2 1/2 cups almond flour instead.
I haven’t tested this without eggs yet, because coconut flour is so absorbent. If you are using coconut flour, eggs would work the best. Otherwise you could try omitting the coconut flour and using all almond flour and perhaps a flax egg would work. To make a flax egg, simply mix 1 tbsp ground flax with three tablespoons of water (make three of those, so three tbsp ground flax to 9 tbsp water).
How to Store Your Healthy Banana Nut Muffins
If you find yourself with extra, simply store them in a plastic ziploc bag in the freezer. When you want one, take it out the night before and let it defrost in the fridge. In the morning, simply microwave for 30 seconds, or let it come to room temperature before eating.
Topping Ideas for Your Banana Nut Muffins
These healthy banana nut muffins are great on their own. But you can also make them extra delicious by adding a topping. Personally, I love these with a drizzle of almond butter on them. They’d probably also be good with any other nut butter on top, or even melted coconut butter like I did with my healthy apple cinnamon muffins.
The Muffin Tin I Recommend
The muffin tin I use and recommend is this one. It is THE ONLY one that I have tried that doesn’t require you to use liners or even to grease the pan (although I still rubbed a little coconut oil on it when baking these). This muffin tin is also the only one that I can make egg muffins in without them sticking and me wanting to pull my hair out after trying to clean the pan. I think a silicone muffin pan would also work, but I haven’t tried one for baking muffins yet.
If you make these healthy banana nut muffins, don’t forget to tag me on Instagram and/or leave a comment or review below!
Healthy Banana Nut Muffins
Gluten free and paleo banana nut muffins that are moist and packed with flavour.
Preheat your oven to 350ºF (177ºC) and grease your muffin tin well or use liners (see notes).
In a large bowl, add the dry ingredients (almond flour through to cinnamon), omitting the walnuts for now and whisk well.
In a medium sized bowl, add all of the wet ingredients. Whisk well, ensuring the eggs are beaten. Add the wet ingredients to the dry and mix until just combined and all the flour is absorbed. Fold in the walnuts.
Pour the muffin mix into the prepared tin, filling it up to the top. Place a slice or two of extra banana on top if you wish.
Place in the oven and bake for 23 to 25 minutes, until slightly browned on top. Remove and let them cool for about 10 to 15 minutes before transferring to a cooling rack.
For the muffin tin, I recommend greasing your pan well or using liners. Please see my notes in the blog post for which muffin pan I use and recommend.
Depending on the size of your muffin tin, this makes about 12 muffins.
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.