Gluten-free Banana Walnut Muffins with Maple Glaze
Recipe type: Breakfast, Brunch
Cuisine: American, Paleo, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
  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.
The walnuts and maple glaze are optional and will still yield a scrumptious muffin.
Nutrition Information
Serving size: 12
Recipe by Amanda Love at