Almond Flour Banana Nut Muffins

These luscious muffins are the perfect snack and they are naturally sweet with banana, and a touch of honey and walnuts makes them rich and crunchy. Banana Nut Muffins, made with almond flour, are paleo-friendly, gluten-free, and on the Specific Carbohydrate Diet.
Almond Flour Banana Nut Muffins

Grain Free Muffins

Eating grain-free is a challenge, but many eliminate grains because of allergies, digestion issues, following an anti-inflammatory diet, or other health reasons. These delicious Almond Flour Banana Nut Muffins make snacking easier. The muffins are portion-controlled and freeze well, so you can grab them when you need them. Having healthy snacks will keep you on the right track with your nutrition goals.
Gluten-Free Almond Flour Banana Nut Muffins

What is the Specific Carbohydrate Diet?

I was on a Specific Carbohydrate Diet (SCD) for many years to heal gut issues. The allowed foods on the SCD are grain-free, refined sugar-free, and low lactose. Some dairy and beans are allowed. It is overwhelming when a healthcare practitioner recommends eliminating all those ingredients from your diet. I still bake these muffins, which gives me a sense of health and restoration because the SCD and these muffins were life-changing. Learn more about my digestive restoration journey on the About Page.  

Benefits of Grain-Free Muffins

Almond flour is used in place of wheat flour for this recipe, and it yields remarkable results. You don’t have to be on a special diet to enjoy these healthy muffins, and you won’t feel like you are on an elimination diet. Also, bake the Almond Flour Banana Nut Muffins for another delicious and healthy snack.

  • Gluten-Free
  • Grain-Free
  • Processed sugar-free
  • Low in carbohydrate
  • Freeze well
  • Make wonderful gifts
  • Healthy ingredients

How to Store Muffins?

  • Keep at room temperature in a covered container for 2-3 days 
  • Refrigerate muffins in an airtight container for five days
  • Freeze in a container or zip-lock bags for six months. I take them out of the freezer and place them in a sandwich bag to work. They thaw quickly.
Banana Nut Muffin Ingredients

Ingredient Notes

  • Use an extra ripe banana
  • Eggs – room temperature is best
  • Honey – I use raw unpasteurized
  • Butter – unsalted is preferred
  • Cinnamon, but you can try nutmeg or cardamom or all three – experiment
  • Vanilla – no substitute here
  • Almond flour – use blanched almond four – Almond Meal can also be used, but I don’t care for the grainy texture.
  • Walnuts or pecans  

Tools Needed

  • mixing bowl
  • cookie or ice cream scoop,
  • muffin tin,
  • paper liners,
  • mixing spoon

Recipe tips

Mash Extra Ripe Banana in a bowl
1

Use an extra ripe banana for sweetness.

Banana Nut Muffin mix in a bowl
2

Mix wet ingredients first and the add the dry.

Banana Nut Muffins in a baking pan
3

Line a muffin tin with twelve paper liners and fill 3/4 full and using all the mixture.

Print
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Almond Flour Banana Nut Muffins

Almond Flour Banana Nut Muffins


Description

These luscious muffins are the perfect snack naturally sweet with banana, and a touch of honey and walnuts makes them rich and crunchy. Banana Nut Muffins, made with almond flour, are paleo-friendly, gluten-free, and on the Specific Carbohydrate Diet. This recipe is adapted from Turtle Soup by Beth Spencer. 


Ingredients

Units Scale
  • 2 large eggs
  • 1/3 cup honey
  • 4 Tablespoons unsalted butter, melted
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnut or pecan pieces

Instructions

Preheat the oven to 325º and line a muffin pan with 12 paper liners.

Combine wet ingredients. Beat the eggs in a large mixing bowl and whisk in the honey and melted butter. Stir in the mashed bananas and vanilla extract.

Combine dry ingredients. Mix the almond flour, baking soda, salt, and cinnamon in a medium-sized bowl. Combine all ingredients. Add the dry ingredients to the banana mixture and stir until well combined. Fold in the nuts. Divide the batter between the muffin cups and lightly press down any large bumps.

Bake for 20 – 25 minutes, until slightly browned and springy to the touch, and a toothpick inserted in the center comes out clean. Cool the muffins in the baking pan for an additional 10 minutes, and then remove them to a wire rack to finish cooling.

 

Notes

Muffins will keep in an airtight container for a few days or a week in the refrigerator. They also freeze well.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Side Dish
  • Method: Oven
  • Cuisine: America

Keywords: Specific Carbohydrate Diet

Let me know your thoughts on this post!

4 Responses

  1. These were delicious Karen. I used applesauce in place of a banana as I didn’t have a ripe one and they turned out great.

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