Gluten-Free Banana Nut Muffins

There were three very sad, brown-spotted bananas on my counter this morning. So I decided to make these gluten-free banana nut muffins for breakfast.

Plus, I’m a firm believer that when the temperature dips below freezing (say, one degree F) and it’s a winter storm outside, AND it’s Monday, you deserve a home-baked breakfast. I slept in a little, and then I got up and started making these muffins.

My favorite part about these muffins is the texture. They’re light and fluffy, but also substantial with a hearty crumb. That happens in part because of the hazelnut flour, which is light but also rich and nutty.

The chopped walnuts also play their part and add a buttery texture. The walnuts combined with the honey, hazelnut and almond flour, and whole milk, create a muffin that’s decadent and healthy. You’ll want to eat them throughout the day. I just had two for breakfast, and I’m eyeing a third.

Here’s a song to get you started on your gluten-free banana nut muffin journey.

Gluten-Free Banana Nut Muffins


1 1/2 cups almond flour
1/2 cup hazelnut flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp kosher salt
3 medium-sized ripe bananas, mashed
1 tsp vanilla extract
½ cup raw honey
3 large eggs
1/4 cup whole milk
1 cup walnuts, chopped
flax seeds and hemp hearts for topping


Preheat the oven to 350 degrees F. Grease a muffin tin and set aside.

Whisk together the almond flour, hazelnut flour, baking powder, ground cinnamon, ground nutmeg, and salt in a medium bowl. In the bowl of a stand mixer, mash the bananas and then mix in the vanilla extract, honey, milk, and eggs until well combined. Mix in the dry ingredients until just combined.

Use a spatula to fold in the chopped walnuts. Scoop the batter into the prepared muffin tin, filling each space to the top. Sprinkle the tops with flax seeds and hemp hearts.

Bake the muffins for about 28 minutes, or until the tops spring back to the touch and a toothpick inserted in the middle comes out clean.

Let the muffins cool for 15 minutes before you eat them. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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