Gluten-Free Banana Nut Muffins

Gluten Free Muffins | 0 comments

A delicious banana muffin that is gluten-free and sweetened with maple syrup. The recipe has been tested using my gluten-free flour blend.

Gluten-Free Banana Nut Muffins

Joan Donogh
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Servings 10 -12 muffins


  • 3 ripe bananas 1 cup mashed
  • 1/2 cup maple syrup
  • 6 tablespoons butter melted
  • 1/4 cup milk
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • 1 3/4 cups gluten-free all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup ground flax seed
  • 3/4 cup coarsely chopped walnuts


  • Preheat oven to 350 degrees F. Grease muffin tins or line with paper.
  • In mixer bowl, add bananas, butter and maple syrup. Beat until smooth.
  • Add eggs and milk and beat again until combined. Stir in vanilla.
  • In a small bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Add to wet ingredients in mixer bowl, and beat until smooth.
  • Add ground flax seed and walnuts, and mix briefly to combine.
  • Spoon batter into prepared muffin tins. Bake in preheated oven for 20-25 minutes.


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