These Healthy Banana Nut Muffins are a guilt-free indulgence that’s as nourishing as it is delicious. Packed with natural sweetness from ripe bananas and a satisfying crunch from toasted nuts, they’re perfect for breakfast or a midday snack. The soft, moist texture pairs beautifully with the nutty aroma, creating a treat that feels indulgent yet wholesome. Ready in just 48 minutes, they’re a quick and easy way to satisfy your cravings without compromising on health.
Whether you’re following a paleo, vegan, or gluten-free lifestyle, these muffins are designed to delight. The blend of warm spices and rich banana flavor makes every bite feel like a cozy hug. With a prep time of only 20 minutes, you’ll have a batch of these golden, fragrant muffins ready to enjoy in no time. Perfect for sharing or savoring solo, they’re a testament to how healthy baking can still be utterly irresistible.
What You’ll Need for Healthy Banana Nut Muffins
- 1 1/2 cups (6oz/172g) almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (4oz/115g) ripe mashed bananas (about 2 large bananas)
- 3 eggs (or 3 flax eggs for vegan option)
- 2 tablespoons coconut oil, melted
- 1/4 cup (2floz/57ml) Lakanto maple syrup, honey, or regular maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (2 ½oz/71g) walnuts, toasted and roughly chopped
- 1/2 a ripe banana, sliced (optional, for garnish)
How to Make Healthy Banana Nut Muffins
- Preheat your oven to 350°F (180°C). Line a 12-well cupcake pan with paper liners or generously grease the wells with coconut oil.
- In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
- In a medium bowl, mash the bananas until smooth. Add the eggs (or flax eggs), melted coconut oil, maple syrup, and vanilla. Whisk until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Mix until a thick batter forms.
- Fold in most of the walnuts, reserving a small amount for garnish.
- Divide the batter evenly into the prepared pan, filling each well about 2/3 full. Top with the reserved walnuts and banana slices (if using).
- Bake for 25-28 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly in the pan before transferring them to a wire rack.
- Serve warm or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze and thaw at room temperature when ready to enjoy.
Delicious Topping and Serving Ideas
Elevate your Healthy Banana Nut Muffins with a drizzle of almond butter or a dollop of coconut yogurt for extra creaminess. For a touch of sweetness, sprinkle a pinch of cinnamon or a light dusting of powdered monk fruit sweetener. These muffins pair perfectly with a warm cup of herbal tea or a refreshing glass of almond milk for a cozy snack or breakfast.
Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. To reheat, simply pop a frozen muffin in the microwave for 20-30 seconds or let it thaw at room temperature for a softer texture. For a warm, fresh-from-the-oven feel, toast them lightly in a toaster oven.
Recipe Variations to Try
Swap walnuts for pecans or almonds for a different nutty flavor. If you’re out of bananas, try using unsweetened applesauce or pumpkin puree as a substitute. For a chocolatey twist, fold in 1/4 cup of dairy-free chocolate chips into the batter before baking. These small tweaks can add variety while keeping the recipe Paleo, Vegan, and Gluten-Free.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in a sealed container to save time in the morning. Use a food processor to quickly mash bananas and mix wet ingredients. If you’re making a double batch, freeze half the batter in muffin liners for a quick bake later—just add a few extra minutes to the baking time.
Equipment Guidance for Perfect Muffins
A sturdy 12-well muffin tin is essential for even baking. If you don’t have paper liners, generously grease the wells with coconut oil to prevent sticking. A silicone muffin pan is a great alternative for easy removal and cleanup. For precise measurements, use a kitchen scale to weigh ingredients like almond flour and bananas.
Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)
Ingredients
- 1 1/2 cups almond flour (6oz/172g)
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup ripe mashed bananas (4oz/115g), about 2 large bananas
- 3 eggs or 3 flax eggs
- 2 tablespoons coconut oil melted
- 1/4 cup Lakanto maple syrup, honey, or regular maple syrup (2floz/57ml)
- 2 teaspoons vanilla extract
- 1/2 cup walnuts toasted and roughly chopped
- 1/2 ripe banana sliced for garnish, optional
Instructions
- Pre-heat your oven to 350°F (180°C) and line a 12-well cupcake pan with paper liners. If you do not have liners then generously grease the wells with coconut oil.
- In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Mix well then set aside.
- In another medium bowl, mash the bananas well. Add in the eggs, coconut oil, maple syrup, and vanilla. Whisk until thoroughly combined.
- Add the wet ingredients into the dry and mix until a thick batter is formed. Lastly, fold in most of the walnuts, reserving some to garnish the top of the muffins.
- Transfer the batter to the lined tin, making sure each one is filled 2/3 of the way. Top with the additional walnuts and sliced fresh banana if desired.
- Bake the muffins for 25-28 minutes or until golden brown on top.
- Allow the muffins to cool slightly before removing from the tin. Enjoy with a cup of tea!
- Cover and store the muffins in an airtight container at room temperature for up to 3 days. These muffins can be frozen once baked. To defrost allow thawing at room temperature.
