Gluten Free Banana Walnut Muffins

A Gluten Free Banana Walnut Muffin in a tin wrapper is placed on a white and red checkered placemat.

Prep time

10 minutes

Cook time

30 minutes

Servings

makes 24 mini muffins

We’re taking the classic, comforting combination of bananas and walnuts and making it healthier and more flavorful with this gluten-free and sugar-free recipe. We use organic virgin coconut oil in place of less healthy cooking oils, as well as our Gluten-Free Baking and Pancake Mix and organic flax seed meal, for a unique taste and texture you’ll love!

Ingredients

1 ½ cups gluten-free pancake mix

1 teaspoon Golden Flax Seed Meal, Organic

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon sea salt

3 large bananas, ripe

½ cup Beet Sugar, Organic

1 egg

1/3 cup Virgin Coconut Oil in Glass Jar, Organic

1 teaspoon vanilla extract

½ cup Walnuts, Organic, Raw & Unsalted

Directions

Preheat oven to 350°F (325°F convection).
Coat mini muffin pan with non-stick spray or use cup liners in muffin tin.
In a bowl, combine gluten-free baking & pancake mix, organic golden flax meal, cinnamon, baking soda, and sea salt.
In a separate bowl, combine 3 ripe bananas, Organic Beet Sugar, egg, melted organic coconut oil, and organic vanilla extract until smooth.
Add dry ingredients and mix until mixture is fully combined.
Sprinkle in chopped organic walnuts and combine for 2 more minutes.
Scoop muffin batter into tins until 2/3 full.
Cook for 10 to 15 minutes or until fully cooked.
Allow for muffins to cool for 10 minutes prior to serving.