Paleo grain-free banana walnut muffins made with almond flour and pure maple syrup. These naturally sweetened treats come with a nutty streusel topping and make for a healthy breakfast or snack!
If there’s one thing I’ve learned in my (almost) six years of blogging, it’s that banana bread recipes are serious business. They’re practically an institution.
And for a good reason…
Moisture
Natural sweetness
Comfort
Familiarity
Warmth
…like a really, really, ridiculously long embrace from a chiseled hunk of the most glorious human specimen.
…if I may be so frank as to draw that comparison
I feel like the most important thing I could possibly say to you right now is you need to make these muffins.
..Not that I’m trying to be pushy or overbearing, just that I know us well enough by now to say with confidence that these muffins will strengthen trust, build bonds, comfort all the chakras, and lay the foundation for future wise decisions. BIG news, bears.
In all seriousness, I actually made this recipe because I had a few people inquiring about making my age-old Gluten-Free Banana Walnut Muffins grain-free.
I’ve learned over the years that when it comes to you and banana bread, there’s no fooling around. So rather than trying to troubleshoot that specific recipe to adapt a grain-free version, I started from scratch. And what I’ve landed on here is MEGA.
..Don’t forget the nutty topping, though. It counts.
As per ush, The muffin batter is whipped up in your blender. Zippity zap zoom DONE! You stir together your nutty topping mixture in a bowl, spoon it over the muff batter, bake, and shizzity shaza rama lama dingdong UGH! Best muffins ever.
Now that I’ve sold you on the concept, I will say, I always recommend making muffins in bulk. I mean, why not? They freeze super well, they’re perfect for snack, brunch, throwing at birds, you name it, there’s a purpose. So feel free to go big on this recipe.
Have a Happy Memorial Day Weekend!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Grain Free Banana Walnut Muffins
Ingredients
Banana Walnut Muffins
- 3 large ripe bananas peeled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 2 cups finely ground almond flour
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup raw walnuts chopped
Walnut Topping:
- 1/2 cup raw walnuts chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut sugar
- 2 tablespoons ghee or grass-fed butter, melted
- pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and lightly oil or spray a muffin pan (or line with muffin liners).
- Add all of the ingredients for the muffins (except for the walnuts) to a high-powered blender and blend until completely smooth. Note: the batter will be thick - this is normal. Stir in 1/2 cup of raw walnuts. Pour the batter into the prepared muffin tray, filling 9 of the holes 3/4 of the way up.
- Stir together the ingredients for the walnut topping. Spoon the topping over the muffin batter.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the edges begin to turn golden-brown. Turn off the oven and leave muffins in the warm oven for 5 minutes.
- Remove muffins from oven and allow them to cool at least 30 minutes before releasing them from the muffin tray. Note: if you don't use muffin liners, run a knife between each muffin and the muffin tray in order to pop them out. Serve and enjoy!
This looks so good! wondering if coconut oil can be used instead of ghee/butter, or some other vegan alternative?
Hi Tammi! Absolutely! You can use coconut oil, coconut milk, or avocado oil. Hope you enjoy! xo
Seriously, these are incredible! I made a batch yesterday afternoon and they tasted amazing right out of the oven. I was thrilled to find they tasted even better this morning! What a perfect healthy treat with morning coffee by the Christmas tree…
One note that the recipe made 12 muffins for me too, just as another person mentioned
These are delicious muffins (and I don’t like banana muffins!!) The topping makes them bakery quality. I would like to share them on my site and will give you full credit 🙂
I wanted to let you know they are not grain free because of the baking powder – this doesn’t matter much to me but it may to some of your readers.
Here are the nutrition facts.
Nutrition Facts
Servings: 12
Per Serving % Daily Value*
Calories 125
Total Fat 7.1g 9%
Saturated Fat 1.9g 9%
Trans Fat 0g
Cholesterol 36mg 13%
Sodium 53mg 2%
Potassium 303mg 6%
Total Carb 13.9g 5%
Dietary Fiber 2g 7%
Sugars 7.5g
Protein 2.9g
By the way, I love this recipe! It made 12 medium muffins for me. I’m going to make it again this weekend. I really really really love this recipe. Thanks again for your website and your cooking beauty and grace.
I’m so happy to hear it, Alexis! Thanks so much for the nutrition facts! xo
I love your recipe 🙂 need to try this one 🙂 Your pictures are very nice, i guess i need to go shopping tomorrow.
You mentioned coconut and tapioca flours in the introduction of the article but I didn’t find them in the recipe.The muffins look very tempting.. I can’t wait to make these but have to wait for your confirmation about the ingredients:-)
My apologies for the confusion! The introduction was incorrect, and the ingredients list is correct – all you need is almond flour – no tapioca or coconut flour. I had developed two different muffin recipes on the same day and confused myself, ha! So you can proceed forth with the recipe as it’s written 🙂
I have the same question as Ruth, do we need the tapioca Flour?
Why don’t I have any ripe bananas in my kitchen right now? OK, I know you can’t answer that but this is a big problem. After the wonder that was your morning glory bread, I know these are going to be un-freaking-believeable and I’m going to search out ripe bananas as soon as I finish typing. Have a great weekend!
These look divine – can’t wait to try!! One question: the lead-in to the post says that they’re made with almond, coconut & tapioca flour but the recipe only lists almond. Did you try both variations or just the all-almond? Thanks!
Hi Ruth, My apologies! No tapioca flour or coconut flour needed! The recipe only needs almond flour. Hope you enjoy!
You are the QWEEN of grain-free baking. You’ve definitely sold me on them. They look amazing- especially that nutty topping…YUHSSS.
That nutty topping tho….
These sound delicious Julia! And I agree with Erin…high fives to the blender recipes 😉
These sound fantastic, Julia! I won’t ever forget the nut topping–that’s the best part! And YES to blender muffins–less dishes=better, always.