A classic muffin with a healthy twist. These Gluten Free Banana Nut Muffins have absolutely no added sugars, sweetened only with bananas. It’s a healthy and filling way to start your day.
Banana nut muffins are a new favorite of mine. As a kid I hated nuts, and definitely did not think they had any business being in my muffins. Now, I can’t get enough of them. I love the textural contrast and saltiness they add to muffins. I’m glad a gave this classic muffin a second look!
Bananas are the perfect sweetener I didn’t add any sugar to these babies and they were still delicious. With many recipes I recommend using frozen bananas to help extract that natural juice, however not in these. I used fresh bananas in these muffins and just mashed them with a spoon that way there would be small chunks of banana in the muffin. The textural contrast between the banana bits and crunchy nuts is really what makes these muffins great.
These muffins are also high in protein because I added a cup of cooked millet to them. This also helps keep them extra moist and provides a great texture! I love bakery muffins loaded with struesel, they just feel like such a decadent treat. Instead of a struesel I added a crunchy nut topping. It makes them feel so extravagant even though they’re easy to make and healthy: win win!
- Serves: 12
- Serving size: 1 Muffin
- Calories: 258
- Fat: 11.6 g
- Sugar: 5.2 g
- Fiber: 4.7 g
- Protein: 7.6 g
- 1 Cup Oat Flour
- ¼ Cup Millet Flour
- 1 Teaspoon Xanthan Gum
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 4 Bananas
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
- 1 Cup Cooked Millet
- 2 Eggs
- ⅓ Cup Almond Butter
- ¼ Cup Almonds, Chopped
- ¼ Cup Macadamia Nuts, Chopped
- 1 Teaspoon Vanilla
- 2 Tablespoon Almond Butter
- 1 Tablespoon Almonds, Chopped
- 1 Tablespoon Macadamia Nuts, Chopped
- ¼ Cup Oats
- Mash bananas, be sure to leave fairly chunky
- Add eggs, vanilla, and almond butter
- Add remaining ingredients, mix well
- Divide between 12 muffin liners
- Combine ingredients for topping
- Place about a tablespoon on each muffin
- Bake 375F for about 20 minutes
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