Gluten-Free All-Purpose Flour: I highly recommend that you use a good-quality gluten-free all-purpose 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.

Sunflower Oil: I like to use sunflower oil because I always have that on hand. You may also use another vegetable oil such as avocado oil, olive oil, or coconut oil in equal quantities. Alternatively, if you are not lactose-intolerant, feel free to use melted butter if you prefer.

Sugar: I used granulated cane sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar. Just note that brown sugar will cause the muffins to turn out slightly darker in color. If you are diabetic or insulin-resistant, I highly recommend substituting the sugar with granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and does not cause your blood sugar to spike).

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 if you are allergic to eggs, you may use flax eggs, aquafaba or an egg-replacer instead. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!).

Bananas: For best results, I recommend using either ripe or overripe bananas which will be sweetener compared to unripe 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.

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.

Storing/Freezing: To store, place the banana nut muffins in an air-tight container and store them in the refrigerator for up to 5 days. To freeze, place the muffins in a freezer-safe container or wrap them in plastic wrap and freeze for up to 3 months. Let the muffins thaw completely overnight in the refrigerator (or defrost them in the microwave) before eating.

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 muffin liners.