Gluten-Free Banana Walnut Muffins
Perfectly moist and bursting with natural sweetness, these Gluten-Free Banana Walnut Muffins are the ideal treat for cozy mornings or on-the-go snacking. Made with ripe bananas, a blend of gluten-free all-purpose flour, and studded with crunchy walnuts, this recipe delivers a delightful balance of flavor and texture while staying celiac-friendly. Warm notes of cinnamon complement the rich banana flavor, and the duo of granulated and brown sugar adds the perfect touch of sweetness. With just 15 minutes of prep time and a quick bake in the oven, these muffins are easy to whip up and guaranteed to impress. Serve them fresh out of the oven or enjoy later as a satisfying, gluten-free indulgence.
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Recipe Information
Ingredients
- 3 whole ripe bananas
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter, melted
- 0.75 cup walnuts, chopped
- 0.25 cup milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In another bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Add the granulated sugar, light brown sugar, eggs, vanilla extract, and melted butter to the mashed bananas. Stir until well combined.
Gently fold the dry ingredients into the banana mixture. Mix until just combined, being careful not to overmix.
Stir in the milk until the batter reaches a smooth consistency.
Fold in the chopped walnuts evenly throughout the batter.
Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 514.0 g | 187% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 250.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
