Bake up a sweet yet healthy treat in less than an hour with this beginner-friendly recipe!
A muffin and a cup of coffee is my go-to afternoon pick-me-up. Sometimes I choose blueberry or cinnamon chip, but more often than not, I’ll opt for banana-nut. The combo of sweet banana bread and crunchy nuts is just so satisfying.
This recipe for banana muffins with walnuts is my current favorite. It delivers just the right amount of sweetness without being cloying, along with a nicely firm texture and that bit of nutty crunch. I’ll sometimes sprinkle in a dash of cinnamon or nutmeg for cozier vibes, but these muffins are just as delightful without it!
The hardest part about this recipe is waiting 45 minutes for the muffins to cool after pulling them from the oven. Their moist, cake-like texture is worth it, though. And the aroma that will fill your home is deeply comforting.
Bake up a batch for a leisurely weekend breakfast or a scrumptious after-school snack—the steps are easy enough to let the kids help!
Ingredient spotlight: flaxseed
Flaxseed is a tiny, nutrient-dense seed valued for its versatility and remarkable health benefits. Bakers appreciate flaxseed for its high levels of fiber, plant-based omega-3 fatty acids, lignans—which provide antioxidant protection—and key minerals like magnesium and manganese. Just one tablespoon of ground flaxseed delivers a significant boost of both soluble and insoluble fiber, supporting digestive health and helping maintain soft, moist baked goods.
In gluten-free recipes like these muffins, ground flaxseed plays a functional role similar to that of wheat. It soaks up liquid and helps bind ingredients, giving structure and tenderness to batters that otherwise lack gluten. Its natural oils contribute to a delicate, nutty flavor and help prevent drying to create muffins with a soft crumb and pleasant bite.
How do I store leftovers?
Store completely cooled muffins in an airtight container or resealable bag. They’ll keep at room temp for 2-3 days or in the fridge up to 1 week. You can also freeze these muffins for up to 3 months. I like to arrange them in a single layer on a baking sheet, flash-freeze them for about 1 hour, then transfer them to a freezer-safe resealable bag. Thaw overnight in the fridge or at room temp for 30-60 minutes. Warm muffins briefly in the microwave to restore that fresh-baked texture.
Similar recipes to try
Hungry for more ways to include flaxseed in your culinary adventures? Find it paired up with gluten-free almond flour in these Keto Cinnamon Sugar Muffins and these Low-Carb Strawberry Shortcake Muffins. And with this quick and easy tutorial for How To Make Gluten-Free Breadcrumbs, you can use its binding power in a long list of appetizers, entrées, and more!
Banana Muffins With Walnuts
Ingredients
- 1 1/2 cups almond flour
- 2 teaspoons baking powder
- 2 1/2 teaspoons ground flaxseed
- Pinch of salt
- 5 tablespoons butter softened to room temperature
- 1/2 cup brown sugar substitute
- 2 eggs
- 1/2 cup half-and-half
- 2 teaspoons vanilla extract
- 2 large bananas very ripe, peeled and mashed, about 1/2 cup
- 1/3 cup walnuts chopped, optional
Instructions
- Preheat oven to 350°F. Prepare a 12-cup muffin pan with liners or nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the almond flour, baking powder, ground flaxseed, and salt until well combined. Set aside.
- In a separate large bowl, use a hand mixer to cream together the butter and brown sugar substitute until light and fluffy. Set aside.
- In a large measuring cup, whisk together the eggs, half-and-half, and vanilla extract.
- Add the butter mixture to the egg mixture. Beat on low speed until well combined—mixture may look slightly curdled before it becomes smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently after each addition, until a smooth batter forms.
- Fold in the mashed bananas and walnuts, if using.
- Divide the batter evenly among the muffin pan cavities, filling each about 2/3 to 3/4 full. A cookie scoop works well for portioning.
- Bake for 18-20 minutes, checking for doneness at 18 minutes. Muffin tops should be golden and a toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before serving, 30-45 minutes.
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