Banana Nut Muffins



I absolutely LOVE Banana Muffins or Banana Bread.  I find it a homey, comforting, and actually, refreshing treat that I always wonder why I do not make more often. Now, with Banana Muffin and Bread, in certain families there is a slight tug-of-war when it comes to nuts. My family is one of them.  Do you add nuts? Do you leave the nuts out? Personally, I love walnuts, so I absolutely want them in my banana muffins and bread. Meanwhile,  Mr. B would prefer to skip on walnuts as he is not, exactly, a fan of them.

When I first made this recipe, I honestly forgot about Mr. B’s aversion to walnuts. Therefore,  only after he happily snacked on the muffin, did I remember about the walnuts and informed him! He looked surprised, and conceded that, apparently,  in certain foods,  he actually can enjoy walnuts!

Bonus – they are free of the top eight allergies!


Serves: 12 Muffins

Total Time: 30 to 35 minutes

Free of The Top Eight Allergens


  • 2 cups of Pantry Flour (or any flour)
  • 2/3 cups of white sugar
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 3/4 tsp of guar gum (or xanthan gum)
  • 1/4 tsp of sea salt
  • 1/4 tsp of ground cinnamon
  • 1 cup of chopped bananas (about 2 medium bananas)
  • 1/2 cup of chopped walnuts (optional)
  • 1/2 cup of unsweetened plain applesauce (or 2 large eggs)
  • 1/2 cup of unsweetened original almondmilk (or any milk)
  • 1/2 cup of canola oil
  • Muffin Liners.


  1. Preheat the oven to 350 F .  Put muffin liners into a twelve muffin pan.
  2. Mix  thoroughly together the flour, sugar, baking powder, baking soda, guar gum, salt, and ground cinnamon in a large bowl.  Next, add the bananas and walnuts; stir till well incorporated.
  3. Add to the large bowl, now, the applesauce, milk, and oil. Stir until everything is well mixed and combined.
  4.   Next is to evenly fill the muffin liners with the mixture.   Bake in the oven for 18 to 25 minutes until golden brown. Remove from oven and muffin pan; let the muffins cool on a rack.




Recipe Adapted from Gluten-Free Baking Classics by Annalise G.  Roberts

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