Grain Free Banana Walnut Muffins
User Reviews
5
Grain Free Banana Walnut Muffins
Description
Grain Free Banana Walnut Muffins are made with mashed ripe bananas, almond flour, eggs, and spices including cinnamon, along with pure maple syrup for natural sweetness. The batter is thick and enriched with chopped walnuts for texture. A separate topping of walnuts, coconut sugar, cinnamon, and melted ghee adds an additional layer of flavor and crunch once baked. Baking the muffins at 350°F until golden brown edges form ensures a tender crumb that is moist but able to hold its shape.
The muffins feature a balance between the soft banana base and the crunchy walnuts, enhanced by the warmth of cinnamon throughout. The maple syrup gently sweetens without overpowering, making these well-suited for a wholesome breakfast or snack.
They can be baked in a greased muffin pan or with liners, with a step to allow them to cool and settle before removing to maintain their shape. The muffin topping browns nicely and provides a pleasant contrast to the tender interior.
Ingredients
Banana Walnut Muffins
- 3 large banana peeled, ripe
- 2 large egg
- 1 teaspoon vanilla extract pure
- 3 tablespoons pure maple syrup
- 2 cups almond flour finely ground
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 1/4 teaspoon salt sea salt
- 1/2 cup walnut chopped, raw
Walnut Topping:
- 1/2 cup walnut chopped, raw
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut sugar
- 2 tablespoons ghee or grass-fed butter, melted
- pinch salt sea salt
Instructions
- Preheat the oven to 350 degrees F and lightly oil or spray a muffin pan (or line with muffin liners).
- Add all of the ingredients for the muffins (except for the walnuts) to a high-powered blender and blend until completely smooth. Note: the batter will be thick - this is normal. Stir in 1/2 cup of raw walnuts. Pour the batter into the prepared muffin tray, filling 9 of the holes 3/4 of the way up.
- Stir together the ingredients for the walnut topping. Spoon the topping over the muffin batter.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the edges begin to turn golden-brown. Turn off the oven and leave muffins in the warm oven for 5 minutes.
- Remove muffins from oven and allow them to cool at least 30 minutes before releasing them from the muffin tray. Note: if you don't use muffin liners, run a knife between each muffin and the muffin tray in order to pop them out. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1Muffins (of 9) | |
| Calories | 265kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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