Banana Walnut Muffins

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banana walnut muffins

If you enjoyed my banana bread recipe, wait till you get a load of these muffins. Who will pass on a freshly baked muffin in the morning anyway? This recipe uses very similar ingredients as to my banana bread recipe. Rather than using all-purpose flour as I normally do with anything home-baked, I use oat flour. A lot of you may start to think that I am becoming a bit obsessed with oat flour. Although pricey,  I recently bought a big bag full of it. Oat flour is a great gluten-free alternative to any flour you use to bake with. Also, I pureed the overripe bananas rather than mashing them. Pureed bananas add moisture to these muffins therefore making applesauce unnecessary for this banana walnut muffin recipe. I incorporated walnuts into the muffins as well. Also not essential for this recipe, I happen to like the combination, flavour, and crunch walnuts add to these muffins. If you have a not allergy however, you can obviously omit them. They wouldn’t be banana walnut muffins then. The smell of banana walnut muffins baking in the morning is too tantalizing to resist. Unlike a lot of muffin recipes, especially the ones I have seen, these banana walnut muffins are low fat and don’t require an excess amount of oil and margarine. After all, don’t you prefer to have something low fat to eat for breakfast besides Kashi? Don’t get me wrong though. I love Kashi and wish they were more accessible here but muffins are always another option.

For this recipe, you will need:

  1. 1 3/4- 2 cups of oat flour
  2. 1 teaspoon of baking powder
  3. 1/2 teaspoon of baking soda
  4. Pinch of salt
  5. 3-4  large overripe bananas pureed
  6. 1/2 cup of hot coffee
  7. 1/4 cup of vegetable oil
  8. 2 large eggs or 1 whole egg + egg white
  9. 1/2 cup of honey or agave nectar
  10. 1 teaspoon of vanilla extract
  11. 1 teaspoon of cinnamon
  12. 1/2 teaspoon of grounded cloves
  13. 1 cup of chopped walnuts (optional)


Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine banana puree, coffee, sugar, eggs, honey, cinnamon, cloves, and oil in a large bowl. Fold in flour mixture along with walnuts, and mix until smooth. Scoop into muffin pans. Bake for 25 to 30 minutes (for mini muffins, bake for 10-15 minutes). Muffins will spring back when lightly tapped.

Yields 12 large muffins or 48 mini muffins


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