Banana Nut Muffins Recipe

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There’s nothing like a good muffin recipe. Not only are they super simple to make, but you can make them healthy enough for breakfast and sweet enough for dessert. Talk about double-duty banana nut muffins!

Bananas and Nuts — Two of the Best Ingredients

One of my favorite muffin combos are bananas and nuts, like this easy Paleo banana nut muffin recipe. They’re a terrific way to use up over-ripe bananas and come together easily. These grain-free muffins are made with heart-healthy almond flour, which is loaded with vitamin E, and a gluten-free sprouted flour blend. You can either make these a vegan recipe by using ground flax instead of eggs.

And the nutrition in these is second to none. Nutrition-rich bananas are a healthy option for people who don’t have a form of insulin resistance; because they’re quite high in carbs and sugar, you should avoid them if you do.

But for the rest of us, bananas are low in fat and provide a quick energy boost, making them (and these muffins!) a great after-workout snack. They’re also full of potassium and fiber. In fact, just one banana contains about 10 percent of your daily recommended amount. Eating enough fiber keeps your digestive system running smoothly and helps you feel full longer.

And let’s not forget about the nuts in these banana muffins! Walnuts are loaded with omega-3 fatty acids, which are awesome for reducing inflammation, improving circulation and controlling blood sugar. They’re also known to fight depression and improve brain health. You could also use any other nuts you have on hand, like pecans or cashews; you’ll still get those nutty benefits.

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How to Make Banana Nut Muffins

Do you know how to make banana nut muffins? Get ready to bake your favorite banana nut muffins ever!

Start by preheating the oven to 350 F. Grease a muffin tray or line them with paper muffin cups.

Mix all the ingredients in a large bowl.

Next, fill the muffin cups cups 2/3 of the way full, as the muffin tops will puff up during baking. Add the extra bananas and crushed walnut topping to the top of the muffins.

Bake the muffins for 15-18 minutes. These easy banana muffins are ready! Have one with your morning coffee, grab one to enjoy as a mid-afternoon snack or nibble on one after dinner.

Banana Nut Muffins Recipe

Total Time: 20 minutes

Serves: 12

INGREDIENTS:

• 1 cup almond flour
• 1 cup gluten-free sprouted flour blend (brown rice, oat and sorghum blend)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 teaspoons baking soda
• 2 eggs or 2 flax eggs (flax eggs: 1/4 cup water + 2 tablespoons ground flax)
• ¼ cup water
• ½ cup maple syrup
• 2 very ripe bananas, mashed
• ½ cup walnuts, crushed
• TOPPINGS:
• 1 banana, cut in half and thinly sliced
• Crushed walnuts

DIRECTIONS:

1. Preheat oven to 350 F.
2. Mix all ingredients in a large bowl.
3. Fill greased or paper-lined muffin cups 2/3 full.
4. Add banana slice and walnuts and bake for 15-18 minutes.

Coconut Banana Crepes Recipe

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Coconut is one of the healthiest foods you can eat!  Coconut is a medium chain fatty acid which are easily digested and converted to energy instead of being stored as fat. Because of this, coconut aids in weight loss, helps to stimulate the metabolism and has amazing anti microbial properties. Try this recipe and experience its benefits today!

Coconut Banana Crepes Recipe

Total Time: 10 minutes

Serves: 2

INGREDIENTS:

• 4 eggs
• 1/4 cup coconut flour
• 1/2 banana
• 1 tbsp honey
• 1/4 cup coconut milk
• 1/4 cup water

DIRECTIONS:

1. Mix all the ingredients into a bowl and stir until combined.
2. Heat a saucepan with butter or coconut oil over medium heat. Pour out 1/2 cup of the batter into the pan.
3. Cook for 2-5 minutes on each side, until golden brown and then flip.

Almond Flour Pancakes Recipe

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Who doesn’t love pancakes for breakfast, a weekend brunch, a snack or even a dessert? I know I enjoy them just about any time, but they have to be healthy pancakes, such as my Almond Flour Pancakes or Flour-less Pancakes.

Standard pancakes are trouble for most people because they consist of mostly refined carbohydrates, such as white flour and sugar, and wreak havoc on blood sugar levels. Plus, for those with gluten or dairy issues, they’re dominated by both of these no-no’s.

My healthy but still delicious (!) pancakes are grain-free, gluten-free and dairy-free. Instead, they’re made with the good-for-you ingredients almond flour and coconut milk! After all, almonds are loaded with nutrition: low in saturated fatty acids; rich in unsaturated fatty acids; and contain filling fiber, unique and protective phytosterolantioxidants as well as plant protein. 

So, let’s get started. You’ll need almond flour, coconut milk, eggs, maple syrup, sea salt and some coconut oil as well as a large mixing bowl, a wooden spoon, a large skillet and rubber spatula. Start out by mixing the almond flour, coconut milk, eggs, maple syrup and sea salt together in the mixing bowl until they form a batter.

Next, melt the coconut oil in the skillet in preparation for cooking the pancakes. Drop the batter onto the skillet and cook until the pancakes begin to bubble, then turn them over and repeat on that side until the batter bubbles. Cook the pancakes to a golden or golden-brown color — how you prefer them. Once cooked, remove from the skillet and place on serving plates.

Note: You can sprinkle nuts (such as walnuts, one of the great omega-3 foods) or fresh berries (many of which are high in vitamins such as vitamin C, some minerals, antioxidants and even some omega-3s) on your pancakes for extra nutrient-filled deliciousness. Yum!

Unless you prefer to go dairy-free, you can also use grass-fed organic butter, or ghee, on your almond flour pancakes. (If you don’t wish to use butter or ghee, then there are non-dairy, non-GMO vegan alternatives such as earth balance® Omega-3 buttery spread.)

Almond flour pancakes topped with just the nuts, berries, and butter or vegan butter option are healthy “eye candy” and brimming with good-for-you nutrition, for sure. 

However, you can also go all out by adding other healthy, good-fat, scrumptious toppings, such as whipped coconut cream, and still be in the “safe zone” nutritionally. In fact, coconut cream and coconut milk nutrition is real, as both both contain the super-healthy medium-chain fatty acids (MCFAs) and contain necessary vitamins and minerals, so go ahead and indulge!

No matter how you top them, though, you’re going to love these pancakes.

Read Next: 27 Coconut Flour Recipes

Almond Flour Pancakes Recipe

Total Time: 10 minutes

Serves: 1–2

INGREDIENTS:

• 1 cup almond flour
• 1/3 cup coconut milk
• 2 eggs
• 2 tablespoons maple syrup
• sea salt, to taste
• coconut oil, for cooking

DIRECTIONS:

1. In a large mixing bowl, combine all of the ingredients, except the coconut oil, and mix together well with a wooden spoon — until a batter is formed.
2. Over medium heat, heat the coconut oil in a large skillet. Drop nearly ¼ cup of batter onto the skillet, cooking until bubbles appear on the pancake surface, or for approximately 3 minutes. When bubbles appear, flip the pancakes with a rubber spatula, and cook for an additional 2–3 minutes.
3. Top with fresh berries, nuts, butter, ghee, whipped coconut cream, a little cinnamon, stevia, raw honey, a dab of maple syrup or your other favorite, healthy toppings. Serve.

Flour-less Pancakes Recipe

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These flour-less pancakes are not only delicious but so easy to make! They require very few ingredients and are fast! Try this great recipe!

Flour-less Pancakes Recipe

Total Time: 15 minutes

Serves: 1

INGREDIENTS:

• 2 ripe bananas, mashed
• 3 eggs
• 1 tsp cinnamon
• 1 tsp vanilla extract
• sea salt to taste
• Ghee

DIRECTIONS:

1. Combine all ingredients in a bowl
2. Pour batter into a pan with melted ghee over medium heat. Cook until small bubbles form and then flip.

Chocolate Banana Protein Pancakes Recipe

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This Chocolate Banana Protein Pancake Recipe is delicious, healthy and a great way to start the day.

Chocolate Banana Protein Pancakes Recipe

Total Time: 15 minutes

Serves: 2

INGREDIENTS:

• 2 scoops chocolate whey protein
• 2 tbsp pancake flour
• 2 tbsp chia seeds, ground
• 1⁄2 tsp baking powder
• 2 eggs, lightly beaten
• 1 banana, mashed
• 4 tbsp almond milk

DIRECTIONS:

1. In a mixing bowl, combine all dry ingredients together with a whisk.
2. In a separate bowl, combine the egg, banana and almond milk.
3. Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.
4. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1⁄4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.