Muffins. Love them. We’re all about muffins in our house. Seriously. I make them all.the.time. I’ve made two batches of these banana nut muffins in the last two days. Actually, in the last week and a half, I’ve made 4 (FOUR!) batches of muffins. The other ones were pumpkin and they’re both SO good.
I’ve had a million bananas hanging out on my counter for too long and I really needed to do something with them. I literally have three bunches of bananas, all in various stages of ripeness, none of which were actually getting eaten. Why the heck do I have so many bananas, you ask? Well, let’s blame that on my toddler. And the baby. It’s always good to blame things on the kids. But really, it is their fault.
Kelsey asks for “banas” all the time. So I’m constantly buying them so she can take 3 bites and be done with them. She also only likes them when they’re ‘just ripe’. Once a single brown dot appears, they’re too ripe for her. Luckily, Mackenzie will eat those but there’s only so many bananas a 9 month old can actually handle. Kids.
And that is why I have so many bananas, some green, some ok ripe, some too ripe, some that need to either be baked into something or get tossed. Luckily, these guys made it into my muffins instead of the garbage.
I really love banana bread, but I’ve just been in the mood to make muffins lately. They just feel like so much less work to me. Not that making quick bread is difficult, it’s not. There’s just something about it that makes me feel lazy. Not to mention, muffins bake in 1/3 of the time a quick bread does. So really, I’m just trying to save myself some time, right?
Let’s talk about these banana nut muffins for a sec. I’m super picky about my banana muffins for some reason. They need to be moist, but not too moist, not too much banana, just enough nuts to taste and I don’t want them dense. That’s not asking too much right? Well apparently it is because I’ve tried dozens of recipes over the years and have never found one that I love.
This one has been adapted and tweaked over the years and now it is definitely my go-to banana nut muffin recipe. It’s got everything I’m looking for in a banana nut muffin. Yay for finally getting it right! So enjoy the muffins, I’m off to buy more bananas 😉
Oh, and don’t forget to try one slathered in raspberry jam – divine!
Gluten Free Banana Nut Muffins Recipe
- 2 All-Purpose Gluten Free Flour
- 1.5 Xanthan Gum
- 1 Baking Soda
- 0.5 Fine Sea Salt
- 1 Brown Sugar
- 0.75 Walnuts Chopped and divided
- 0.75 Milk
- 0.25 Canola Oil
- 2 Egg Room temperature
- 1 Pure Vanilla Extract
- 2 Banana Mashed
- Pre-heat oven to 375°F and spray a muffin tin with non-stick spray.
- In a large bowl, sift together flour, xanthan gum, baking powder and salt. Whisk in the brown sugar, breaking up lumps, and 1/2 cup of the walnuts.
- In a separate bowl, whisk together eggs, milk, oil and vanilla. Stir the wet ingredients into the dry ingredients and mix until almost combined. Stir in bananas and mix until incorporated. Don’t over mix!
- Transfer batter to the muffin tin, dividing evenly between the 12 cups. Bake at 375°F for 20 minutes or until tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Store muffins in an airtight container or freeze.