Whip up a batch of these grain-free, naturally-sweetened Classic Banana Nut Muffins on the weekend to enjoy for breakfast during the week.
Lately I’ve become such a fan of breakfasts that I can grab on the go (and bonus points for something I can make a big batch of and enjoy all week long). It makes weekday mornings run so much more smoothly, not to mention when I start my day off with a healthy breakfast it sets the tone for healthy eating all day long.
Banana bread is a classic choice for a make-it-once-and-enjoy-it-all-week breakfast. I like banana nut muffins even better because they’re pre-portioned out. I’ll make a batch over the weekend and keep them in the fridge for an instant homemade breakfast all week. (You can reheat these muffins in the microwave or toaster oven if you like them warm.)
Like my Red Velvet Muffins, these muffins are good. Not good for being grain-free and naturally-sweetened, but legitimately good. They’re fluffy and moist, and full of subtly sweet banana flavor. The amount of cinnamon used (3/4 teaspoon) isn’t enough to be able to pull out the flavor; it’s just there to add a deeper layer of flavor and complexity. If you want to be able to really detect the flavor of cinnamon, feel free to use up to 1 1/2 teaspoons.
And for a more dessert-like treat, add chocolate chips instead of walnuts.
- 3/4 cup (3 oz/85 g) almond meal/flour
- 4 tablespoons (1 1/4 oz/35 g) coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups mashed banana (from about 2 medium-large very ripe bananas)
- 3 large eggs, lightly beaten
- 2 tablespoons light olive oil
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons powdered stevia, which is equivalent to about 3 packets (see Note)
- 4 tablespoons walnuts, chopped
- Preheat the oven to 375F and line a muffin tray with 8 paper liners.
- Whisk together the almond meal, coconut flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk together the mashed banana, eggs, oil, vanilla, and stevia in a medium bowl.
- Add the wet ingredients to the dry and stir just until combined, being careful not to over-mix; then gently stir in the walnuts. Let the batter rest for 3 minutes (it will thicken).
- Divide the batter between 8 muffin wells (using about 1/4 cup of batter per muffin). The muffin wells will be quite full, which is fine.
- Bake until a toothpick inserted inside comes out a little moist but without crumbs, about 20 to 24 minutes.
- Cool the muffins 5 minutes in the tray, then remove them and transfer to a wire rack to finish cooling.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
Hi, my fussy daughter rated these 9/10 …
Considering the low sugar content excellent outcome for school lunchbox
Many thanx
Lydia, Makes my day to hear that, thanks so much!