Banana nut anything is one of my favorite treats. Doesn’t matter whether it’s muffins, bread, or pancakes… banana nut is the ultimate comfort combination.
My husband and I struggle with wanting something sweet during the week while trying to keep our diet clean Monday through Friday (because of course we cheat on the weekends!). These banana nut muffins are the perfect weekday sweet treat that kills a craving for all of the other dangerous things we want. They are grain free and refined sugar free, but you’d never know by how they taste. They are moist and decadent and filling, and super easy to throw together with a couple brown bananas on your counter.
Start by combining all of your dry ingredients in a small bowl (except the nuts). This recipe only has 1/2 cup of coconut flour because, well… if you’ve never cooked with coconut flour before, a little bit goes a long way. It absorbs so much liquid, which is the reason for all the eggs.
In a separate bowl, whisk the eggs until smooth. Then add the rest of your wet ingredients: mashed banana, honey, coconut oil, and vanilla. And lastly, fold in your chopped walnuts.
Scoop the batter into a prepared muffin tin. You want it to be oiled well so the muffins don’t stick.
Bake the muffins in a 375 degree oven for 18-22 minutes until the center looks firm and a toothpick inserted in the middle comes out clean.
Allow the muffins to cool in the muffin tin for about 10 minutes before removing. I slide a toothpick along the perimeter of each muffin to ensure no sticking before removing from the tin. Let the muffins cool fully before enjoying. Eat right away or store in the refrigerator for a couple days (or the freezer for even longer!).
Banana Nut Muffins
1/2 cup coconut flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
2 large, very ripe bananas, mashed
1/3 cup honey
3 tbsp coconut oil, measured melted
1 tsp vanilla
3/4 cup chopped walnuts
1. Combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a small mixing bowl.
2. In a separate bowl, whisk 4 eggs. Then, add the mashed banana, honey, coconut oil, and vanilla. Stir to combine.
3. Add the dry ingredients to the wet. Stir until batter is combined, then fold in walnuts.
4. Scoop batter into a prepared muffin tin (baking spray or coconut oil work great). Bake muffins at 375 degrees for 18-22 minutes until a toothpick inserted into the center comes out clean. Allow muffins to cool for at least 10 minutes before removing from tin.