• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flavor Walk logo

  • Home
  • About
  • Recipe Index
    • Appetizers
    • Breakfast
    • Brownies
    • Cakes
    • Cookies
    • Dessert
    • Main Dish
    • Muffins
    • Quick Breads
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Muffins

Gluten Free Banana Nut Muffins

Feb 28, 2023 · Leave a Comment

Thanks for sharing this recipe!

Jump to Recipe - Print Recipe
A stack of gluten free banana nut muffins on plate with text overlay, "Gluten Free Banana Nut Muffins."

These easy Gluten Free Banana Nut Muffins are filled with banana flavor and finished with a crunchy nut topping.  They’re simple to make and are great for breakfast, snacks, and dessert.

Gluten free banana nut muffins stacked on a serving plate.
Jump to:
  • Why this Recipe Works
  • Ingredient Notes and Substitutions
  • How to Make Gluten Free Banana Walnut Muffins
  • Step by Step Instructions
  • More Gluten Free Banana Recipes
  • Gluten Free Flour Blend
  • Recipe Tips and FAQs
  • More Gluten Free Muffin Recipes You'll Love
  • Recipe

Looking around my kitchen I noticed I had overripe bananas that wouldn’t last much longer. I enjoy the ease of making muffins, so I pulled out my mixing bowls and muffin pan and got to work.

Simple gluten free banana muffins are always a treat in my house, but this time I wanted to add some extra texture to the muffins. I usually have nuts in the freezer, so I chopped up some walnuts to add to the batter. 

This easy recipe makes tender gluten free banana walnut muffins that are great any time of day. If you have overripe bananas waiting to be used, you’ll want to bake these muffins.

Why this Recipe Works

  • Cinnamon adds a touch of spice without overpowering the banana flavor.
  • The combination of white and brown sugar adds sweetness without being overly sweet.
  • Using nuts in the batter and on top of the muffins adds texture to the muffins.
(This post contains affiliate links. Read my disclosure policy here.)

Ingredient Notes and Substitutions

Ingredients, with labels, for gluten free banana nut muffins.
  • Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking. If you don’t have a problem with gluten, you can use all-purpose flour.
  • Baking soda - The baking soda gives lift to the muffins. Be sure to check the expiration date on the package.
  • Salt - Table salt.
  • Cinnamon - Ground cinnamon.
  • Bananas - Mashed ripe bananas. Use very ripe bananas to give sweetness and moisture to the muffins.
  • Sugar - White granulated sugar.
  • Brown sugar - I use golden brown sugar, but light or dark brown sugar will work.
  • Butter - Unsalted butter - melted and cooled slightly. I use unsalted butter so I can control the amount of salt in the recipe. For dairy free, use a non-dairy alternative like Earth Balance buttery sticks.
  • Milk - Almond milk is my choice for this recipe. If you can tolerate dairy, feel free to substitute 2% or whole milk.
  • Egg - One large egg at room temperature.
  • Walnuts - Chopped walnuts. You can substitute almonds or pecans if you prefer.

How to Make Gluten Free Banana Walnut Muffins

  1. In a large bowl, whisk together the dry ingredients except the nuts.
  2. In a medium bowl, stir together the wet ingredients including the bananas.
  3. Add the wet ingredients to the dry ingredients and stir to combine.
  4. Fold half the nuts into the batter until combined.
  5. Add the batter to a lined muffin tin, sprinkle the remaining nuts over the batter, and bake.

Step by Step Instructions

(For ingredient amounts see the recipe card at the bottom of the post.)

Preheat the oven to 350° F. Grease a standard muffin pan or line with baking cups.

In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.

Dry ingredients for gluten free banana nut muffins in glass mixing bowl.

In a medium bowl, stir together the mashed bananas, sugars, butter, milk and egg.

Wet ingredients for banana nut muffins stirred together in a glass mixing bowl.

Add the wet ingredients to the dry ingredients and stir to combine.

Wet ingredients being added to dry ingredients for banana nut muffins.

Fold half the chopped walnuts into the muffin batter until combined.

Chopped walnuts being folded into muffin batter.

Divide the batter evenly among the muffin cups. Sprinkle the remaining walnuts over the tops of the muffins.

Batter for gluten free banana nut muffins in lined muffin pan.

Bake for 22-24 minutes, or until the tops of the muffins are brown and a wooden pick inserted into the center comes out clean.

Overhead view of gluten free banana nut muffins in muffin tin.

Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

Gluten free banana nut muffins on copper colored wire cooling rack.

More Gluten Free Banana Recipes

  • Banana Cake with Cream Cheese Frosting
  • Chocolate Banana Bread
  • Banana Chocolate Chip Snack Cake
  • Peanut Butter Banana Bread

Gluten Free Flour Blend

To get the best results, use a good quality all-purpose gluten free flour when making these banana walnut muffins. I use Bob’s Red Mill 1 to 1 Baking Flour which contains xanthan gum.

Xanthan gum works to hold the baked goods together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.

Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this recipe.

Recipe Tips and FAQs

  • Use overripe bananas, with brown spots on the peels, for these muffins. Bananas that are under ripe won’t add enough moisture to the muffins.
  • Remember to use the “spoon and level” method when measuring your flour. Use a spoon to scoop the flour into the measuring cup and level off the top with the back of a table knife. Scooping the flour with the measuring cup can give you more flour than needed.
  • Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
  • After cooling the muffins for 10 minutes, remove them to a wire rack to finish cooling. Leaving the muffins in the pan to finish cooling will make the bottoms of the muffins soggy.
How should the muffins be stored?

Cool the muffins completely, then store them in an air-tight container for up to 3 days.

Can you freeze banana nut muffins?

The muffins can be stored in a freezer-safe bag or container for up to 3 months.  I store the muffins in packs of two so I can defrost a couple muffins at a time.

Thaw the muffins overnight in the fridge and reheat in the microwave for a few seconds.

One gluten free banana nut muffin on a small plate with a coffee cup and more muffins in the background.

These banana nut muffins are one of my family’s favorites. Filled with banana flavor and crunchy nuts, they’re great for breakfast or afternoon snack.

If you give these gluten free muffins a try, I know you’ll be baking them again and again. Enjoy!

More Gluten Free Muffin Recipes You'll Love

  • Banana Blueberry Muffins
  • Chocolate Chip Muffins
  • Strawberry Muffins
  • Pumpkin Banana Muffins
  • Chocolate Zucchini Muffins

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Recipe

Gluten free banana nut muffins on wire rack.

Gluten Free Banana Nut Muffins

Connie @ Flavor Walk
These homemade banana nut muffins are perfect for breakfast, snacks, or dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 20 mins
Cook Time 24 mins
Total Time 44 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 253 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ¼ cups mashed ripe bananas
  • ¼ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • ½ cup unsalted butter, melted and cooled slightly
  • ¼ cup almond milk, room temperature
  • 1 large egg, room temperature
  • 1 cup chopped walnuts

Instructions
 

  • Preheat oven to 350° F. Grease a standard muffin pan or line with baking cups.
  • In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • In a medium bowl, stir together the mashed bananas, sugars, butter, milk and egg.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • Fold in half the chopped walnuts until combined.
  • Divide the batter evenly among the muffin cups. Sprinkle the remaining walnuts over the tops of the muffins.
  • Bake 22-24 minutes, or until the tops of the muffins are brown and a wooden pick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

  • Use overripe bananas, with brown spots on the peels, for these muffins. Bananas that are under ripe won’t add enough moisture to the muffins.
  • Remember to use the “spoon and level” method when measuring your flour. Use a spoon to scoop the flour into the measuring cup and level off the top with the back of a table knife. Scooping the flour with the measuring cup can give you more flour than needed.
  • Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
  • After cooling the muffins for 10 minutes, remove them to a wire rack to finish cooling. Leaving the muffins in the pan to finish cooling will make the bottoms of the muffins soggy.

Nutrition

Serving: 1muffinCalories: 253kcalCarbohydrates: 29gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 201mgPotassium: 119mgFiber: 3gSugar: 16gVitamin A: 268IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

More Muffin Recipes

  • Easy Gluten Free Pumpkin Muffins
  • Simple Gluten Free Apple Muffins
  • Gluten Free Chocolate Chip Muffins
  • Easy Gluten Free Strawberry Muffins

Thanks for sharing this recipe!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

WELCOME

Connie of Flavorwalk Food BlogWelcome to Flavor Walk. I'm Connie the author of this blog where I share gluten-free, simple and easy recipes that add flavor to life. Spend a little time, explore, and you may find some flavor to add to your life, too.
More about me...

Stay Connected

Sign up to receive new recipes delivered to your inbox!

Featured Posts

One slice of gluten free spice cake on small white plate with remaining cake in the background.

Gluten Free Spice Cake

Close up view of slices of gluten free chocolate chip pumpkin bread on parchment paper.

Gluten Free Chocolate Chip Pumpkin Bread

A slice of gluten free banana cake with cream cheese frosting on a white dessert plate.

Gluten Free Banana Cake with Cream Cheese Frosting

Three slices of gluten free cinnamon bread in front of the remaining loaf of cinnamon bread.

Gluten Free Cinnamon Swirl Bread

A gluten free pumpkin bar on a white plate with the remaining bars in the background.

Gluten Free Pumpkin Bars

Close-up view of a white platter filled with gluten free banana muffins.

Gluten Free Banana Muffins

A serving of no bake oreo cheesecake and a fork on a white plate with additional cheesecake in the background.

No Bake Oreo Cheesecake Recipe (Gluten Free)

Popular Cake Recipes

Gluten Free Chocolate Sour Cream Bundt Cake on a round white plate with a tan and white striped kitchen towel under the plate.

Gluten Free Chocolate Sour Cream Bundt Cake

A slice of cranberry coffee cake and a fork on a pink and white floral plate

Gluten Free Cranberry Cake

Close up view of an uncut chocolate brownie cheesecake on a round white plate with forks and smaller plates in the background.

Chocolate Brownie Cheesecake {Gluten Free}

Gluten Free Lemon Cake on a round white plate with a raspberry and white striped kitchen towel in the background.

Gluten Free Lemon Cake

Sour cream coffee cake on a white plate with 2 slices removed. A slice of cake on two separate white plates and two dessert forks in the foreground.

Sour Cream Coffee Cake Recipe (Gluten Free)

Overhead view of a gluten free icebox cake on a clear glass cake stand.

Old-Fashioned Chocolate Icebox Cake

COPYRIGHT

All images and text on this site are property of Flavor Walk.  Feel free to share recipes you have made and provide a link back to the page on flavorwalk.com where you found the recipe.  Pinning is always welcomed and appreciated.  Thank you!

Flavor Walk is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Home
  • Nutritional Disclaimer
  • Terms & Conditions
  • GDPR Requests
  • CCPA
  • Do Not Sell My Personal Information

Copyright © 2023 Flavor Walk • Privacy Policy • Disclosure