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Banana Nut Muffins Recipe
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Almond Flour Banana Nut Muffins (Gluten Free)

Light, hearty and perfectly moist, these gluten-free banana nut muffins taste are high in protein, low carb and oh-so-delicious.
Course Baked Goods, Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegetarian
Keyword gluten free banana muffins, nut muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 207kcal
Author Liz DellaCroce

Ingredients

  • 2 cups almond meal or almond flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 large eggs
  • 2 egg whites
  • ¼ cup honey
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla
  • 1 large banana thinly sliced
  • ½ cup walnuts chopped

Instructions

  • Pre-heat oven to 350 and line 12 muffin tins with baking cups.
  • In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
  • With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, and vanilla over medium speed until combined.
  • Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
  • Remove bowl from mixer and use a rubber spatula to gently fold in the bananas and walnuts.
  • Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins. Bake for 25 minutes then let cool on cooling rack.

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 13g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 92mg | Potassium: 87mg | Fiber: 3g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg