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Banana and Walnut Muffins are soft, moist, and bursting with the natural sweetness of ripe bananas, complemented by the crunch of toasted walnuts. Perfect for breakfast or a snack, these muffins are easy to make and a delicious way to use up overripe bananas!

Banana and Walnut Muffins

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Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 220 kcal

Ingredients

2 cups GF all-purpose flour ensure it includes xanthan gum for best results
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ tsp ground cinnamon
3 ripe bananas mashed (about 1 cup)
¾ cup granulated sugar
⅓ cup melted coconut oil
2 large eggs beaten
1 tsp. vanilla extract
½ cup chopped walnuts

Optional:

A sprinkle of GF granulated sugar

Instructions

Start by preheating your oven to 350°F and preparing a muffin tin with paper liners or a light greasing. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, blend the mashed bananas, sugar, coconut oil, eggs, and vanilla extract until the mixture is smooth.
Combine the wet and dry ingredients, stirring just until they are integrated. Remember, a few lumps are okay; overmixing can make the muffins tough. Fold in the chopped walnuts, saving a handful to sprinkle on top of the muffins for a bit of extra crunch.
Evenly distribute the batter among the muffin cups, filling each about three-quarters full. If you like, sprinkle the top of each muffin with a bit more chopped walnuts and a dusting of sugar.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tip:

Experimenting with add-ins like chocolate chips or a dash of nutmeg can add an exciting twist to your muffins. For a moister texture, consider incorporating a small amount of yogurt or applesauce into the batter.