Banana Walnut Muffins with Maple Glaze – GF/Paleo

gluten-free-banana-muffins

Got ripe bananas? This is a great way to use them up and delight your taste buds in the process.  Almond flour banana walnut muffins with maple glaze make a delicious gluten free breakfast or snack. I use my favorite gluten free baking flour, almond flour. My favorite brand can be found at BenefitYourLife.com.  The maple glaze is optional but launches this simple banana nut muffin into outer space.

 

5.0 from 1 reviews
Gluten-free Banana Walnut Muffins with Maple Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Cuisine: American, Paleo, Gluten Free
Serves: 12
Ingredients
  • 2 cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon good salt
  • ½ teaspoon cinnamon
  • 1 cup mashed ripe banana (approx 2 bananas)
  • 4 large eggs
  • ¼ cup raw honey
  • 1 teaspoon raw apple cider vinegar
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnut pieces
  • 2 tablespoons organic powdered sugar
  • 2 tablespoons maple syrup
  • Walnut pieces for garnish
Instructions
  1. Preheat oven to 350 degrees
  2. Coat a muffin tin with coconut oil, butter or non-stick spray (I use Spectrum Organic Coconut Oil spray).
  3. In a medium bowl, combine almond flour, baking soda, salt and cinnamon.
  4. In a large bowl, combine mashed banana, eggs, honey, vinegar and vanilla.
  5. Stir dry ingredients into wet, mixing until combined.
  6. Stir in ½ cup chopped walnut pieces.
  7. Spoon ¼ cup portion of batter at a time into muffin tin.
  8. Bake at 350 degrees for 15-20 minutes, until slightly browned and a knife or toothpick inserted into center of muffin comes out clean.
  9. While muffins are baking, combine powdered sugar and maple syrup.
  10. Spoon glaze onto muffins when they are hot out of the oven.
  11. Sprinkle with walnut pieces for garnish.
Notes
The walnuts and maple glaze are optional and will still yield a scrumptious muffin.
Nutrition Information
Serving size: 12

Comments

  1. Amanda says

    Mary wrote to me and said…”The banana muffins are my families’ new favorite. I make a pan and they don’t last 24 hours. Usually may husband will share his portion of other recipes with the kids, but not this time! No touchy!”

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