Easy Banana Nut Muffins (Gluten-Free, Dairy-Free)

With a tender crumb and studded with chopped walnuts, these easy banana nut muffins make the perfect breakfast or anytime snack! Super simple to make, a batch of these banana muffins comes together in under an hour. Totally gluten-free and dairy-free too, but no one would care!

Jump to:

• Muffins for Breakfast, Tea or Anytime
• Perfectly Tender Banana Walnut Muffins
• Why This Recipe Works
• Ingredients You’ll Need:
• Ingredient Notes/Substitutes:
• How to Make Banana Nut Muffins (Step by Step)
• Dish by Dish Tips and Tricks
• Recipe FAQs:
• Other Muffin Recipes to Enjoy:
• Breakfast Recipes You’ll Love:
• Easy Banana Nut Muffins (Gluten-Free, Dairy-Free)

Muffins for Breakfast, Tea or Anytime

I find that muffins are one of those foods that you’ll always be glad to have on hand – because of their small individual sizes, they make such a good breakfast to enjoy, or even as a snack to take on the go and enjoy anytime.

Some of our favorite muffin recipes include these amazing tender lemon muffins, these easy pumpkin muffins, and these delicious cornbread muffins!

Perfectly Tender Banana Walnut Muffins

I’ve always loved the combination of bananas and walnuts, so needless to say, it was high time for me to create a recipe for banana nut muffins.

And after a couple of tweaks and rounds of testing, I’m so happy to share these amazingly delicious banana walnut muffins with you.

Full of sweet banana flavor, with a moist and tender crumb, and generously studded with chopped walnuts, these easy banana nut muffins are definitely going to be a favorite in your house (I kid you not). If you enjoy banana bread as much as I do, then you definitely have to make these muffins!

Why This Recipe Works

All you need is 8 simple ingredients to make these easy banana nut muffins – and you can get a batch of these up and running in under an hour!

Totally gluten-free and dairy-free too, but honestly no one would even notice!

I recommend that you bake a batch (or two) and freeze them so you can enjoy these gluten-free banana muffins anytime the craving arises!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need for these gluten-free banana muffins. For exact quantities of each ingredient, please refer to the recipe card at the bottom of this post.

Ingredient Notes/Substitutes:

• Sunflower Oil: I like to use sunflower oil because I always have that on hand. You may also use another neutral-flavored oil in equal quantities. Alternatively, if you are not lactose-intolerant, feel free to use melted butter if you prefer.

• Sugar: I used white sugar, but you can also use light brown or dark brown sugar. Just note that brown sugar will cause the muffins to turn out slightly darker in color.

• Eggs: The eggs help to bind the ingredients together as well as help the muffins to rise. I have not tried this recipe with an egg substitute, but I imagine that if you are allergic to eggs, you may use aquafaba instead. (If you do make this without eggs, please let me know how it goes in the comments below, thank you!).

• Mashed Bananas: To mash the bananas, simple slice the bananas thinly and use a fork or a potato ricer to mash them. Alternatively, if you prefer not to use bananas, you may use applesauce in equal quantities instead.

• Gluten-Free All-Purpose Flour: I highly recommend that you use a good-quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, corn starch, tapioca starch, potato starch), to ensure you get a lighter and fluffier texture. I do NOT recommend using a flour blend with heavier flours such as garbanzo bean flours as that will result in a denser final texture.

• Xanthan Gum: In this gluten-free recipe, xanthan gum is essential as an substitute for gluten and is required to bind the ingredients together in addition with the eggs. If your gluten-free flour blend does not include xanthan gum, make sure you add this in.

• Baking Powder: Baking powder helps to provide lift and rise to the batter and causes the batter to expand as it bakes. It is important for getting the fluffy final texture of the muffins, so make sure you include it in. If you are Celiac or gluten-intolerant, make sure you use gluten-free baking powder.

• Walnuts: I used chopped walnuts because I like the combination of bananas and walnuts, but feel free to use other chopped nuts (such as pecans, cashew nuts, or hazelnuts) in equal quantities if you prefer.

How to Make Banana Nut Muffins (Step by Step)

1. Preheat and Grease

Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup standard muffin mold with oil or non-stick spray.

2. Mash the Bananas

Cut the bananas into small pieces and use the back of a fork to mash them until you get a homogeneous puree.

3. Chop Walnuts

Roughly chop the walnuts with a knife (you don’t have to chop them too finely, a coarse chop will do).

4. Whisk Dry Ingredients (Except Sugar)

In a medium bowl, whisk the gluten-free flour, xanthan gum (if using), salt, and baking powder together to combine.

5. Beat Sugar and Oil

In a large bowl, beat the oil and sugar and beat together until combined.

6. Add Eggs and Bananas

Add the beaten eggs and mashed bananas and mix well to incorporate.

7. Prepare the Batter

Sift the flour mixture into the bowl with the wet ingredients and mix until you get a homogeneous batter (do not overmix or you may get a tough final texture).

8. Fold in Chopped Walnuts

Fold in 1/2 cup of the chopped walnuts and mix gently until evenly distributed.

9. Transfer Batter to Muffin Mold and Top with Nuts

Divide the batter evenly between the 12 cups of the muffin mold and sprinkle the remaining chopped walnuts evenly over the batter.

10. Bake Until Golden

Bake approximately 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.

11. Let Cool Completely

Remove the muffin mold from the oven. Let the muffins cool in the mold for 5 minutes before removing them and letting them cool completely on a wire rack.

Dish by Dish Tips and Tricks

• Muffin Mold: I recommend using a silicon muffin mold because it makes removing the muffins so much easier, and I don’t need to use paper liners to prevent the muffins from getting stuck. However, if you don’t have a silicon muffin mold, you can also use a metal muffin pan but make sure to use non-stick spray or line it with paper liners.

• Use Other Nuts: Swap the walnuts for other nuts if you prefer (such as cashew nuts, pecans, or hazelnuts). Alternatively, if you are allergic to nuts, simply leave out the nuts completely.

Recipe FAQs:

Other Muffin Recipes to Enjoy:

• Easy Lemon Muffins (Gluten-Free, Dairy-Free)
• Cornbread Muffins (Gluten-Free, Dairy-Free)
• Easy Pumpkin Muffins (Gluten-Free, Vegan)
• Blueberry Cornbread Muffins (Gluten-Free)

Breakfast Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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