
Gluten free banana walnut muffins made with almond flour.
If you’ve been on the hunt for a tasty gluten free muffin recipe, you have to give my new banana walnut chocolate chip muffins a try! I developed this recipe while trying to find ways to use almond flour as a substitute for wheat. I’ve tried a few of the almond flour muffin recipes that are available out there, but I wasn’t really happy with the texture of any of them (I found them all quite soggy), so I decided to make my own.
This super-tasty gluten free muffin recipe is packed with protein and also has a fabulous texture, as long as it is baked long enough; I find if it’s not baked long enough it does pick up that soggy texture characteristic of a lot of other almond flour recipes.
Banana Walnut Chocolate Chip Gluten Free Muffin Recipe
Ingredients:
- 3 cups almond flour
- ¼ tsp salt
- 1 ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tbsp flax meal
- 3 large ripe bananas, mashed
- 3 eggs, lightly beaten
- 2 tbsp vegetable oil
- 2 tbsp maple syrup
- 2 tsp vanilla
- ¾ cup dark chocolate chips
- ½ cup chopped walnuts
Directions:
- Preheat oven to 350. Line a 12 cup muffin tray with paper liners.
- In a large bowl, combine almond flour, salt, baking soda, flax meal and cinnamon and until well mixed. Set aside.
- In another large bowl, combine mashed bananas, oil, vanilla and maple syrup.
- Add dry ingredients to wet ingredients in two parts.
- Fold in nuts and chocolate chips.
- Spoon batter into prepared muffin cups, all the way to the top. Bake 35 to 40 minutes, or until the tops are browned and a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool in the pan for 10 minutes. Carefully remove muffins from the pan and allow them to cool completely on a cooling rack.
Variations:
Want a more kid-friendly version of this gluten free muffin recipe? Try substituting milk chocolate chips for the dark chocolate, or try a decadent triple chocolate blend of ¼ cup milk chocolate chips, ¼ cup white chocolate chips and ¼ cup dark chocolate chips!
If you like this recipe, be sure to check out my other healthy eating recipes, too!
Hi Nathalie,
You must have read my mind! I borrowed a muffin tin from a friend so I could make some this morning, and I have almost all the ingredients you mention. This recipe sounds perfect. Thank you! Happy Sunday morning full of hugs,
Carole
Just chomping one down right now myself, actually. Wonderful with a nice cup of tea. If you do try them, let me know how they work for you — this is one of the recipes I’m going to be including my recipe book. 🙂 P.S. Loved your gecko post! I’ll swap you some spiders for a gecko any day! 😉
Made these for my hubby (on a no-grain, no sugar diet), and he is loving them! Any idea if these will freeze well? Thanks for the great recipe–he hasn’t had baked treats for a LONG time. 🙂
You’re very welcome, Carol. So glad your hubby enjoyed the muffins. 🙂
I’ve never had these last long enough to need to freeze any, so I don’t know if they would freeze well or not. If you try it, make sure you thaw them in the refrigerator — it will help reduce any excess moisture from the thawing process.