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EPIC Gluten-free Mini Banana Walnut Muffins

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5 from 1 review

EPIC Gluten-free Mini Banana Walnut Muffins that remind me of those cutie Little Bites muffins I used to eat growing up. Except these are gluten-free, dairy-free and lower in sugar baby!

Ingredients

Scale
  • 1 cup mashed banana (about 3 medium bananas, very ripe!)
  • 3/4 cup maple syrup
  • 1/4 cup liquid coconut oil
  • 1 egg or 1 flax egg
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free oat flour (or spelt flour or all purpose flour works for not gf)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 cup walnut pieces

Instructions

  1. Preheat oven to 350 degrees and line a mini muffin tray with liners and/or grease well
  2. In a large bowl, mix together banana, syrup, oil, egg and vanilla until smooth
  3. Mix in flour, baking powder and cinnamon until fully combined
  4. Fold in walnuts then fill each muffin slot about 3/4 the way full
  5. Bake in oven for 15 minutes and enjoy!

Notes

*Store in airtight container for 3 days or fridge for 5 days or freeze for 2 months

  • Author: Rachel

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https://rachlmansfield.com/epic-gluten-free-mini-banana-walnut-muffins/