You guys, I love these Gluten and Dairy Free Banana Nut Muffins. They have been my go-to for the last few weeks. They’re nourishing, healthy, gluten and dairy free.
I did follow this recipe from goop. But I did add some of my own walnuts to add a little crunch to it! It says it makes 12 smaller but I got 18 pretty good size muffins out of the recipe. For the flour, I did just use a gluten-free flour.
But I’ve been focusing on really eating healthier and making healthy easy recipes that are a quick go-to for us in the mornings. Some days I’m hungrier than others and for those mornings where I feel like I’m starving these are perfect! I originally found the Gluten and Dairy Free Banana Nut Muffins recipe from goop which you can find it here. however I did change it up a tad so I’ll share what I’m doing below but for the original head over there!
Ingredients you’ll need
1 ½ cup then 2 tablespoons of gluten-free flour
1 ½ teaspoon baking soda
1 teaspoon Himalayan pink salt
¼ cup of olive oil
4 eggs
¼ cup maple syrup
4 ripe bananas
Two tablespoons of almond butter
1/2 cup of chopped pecans
So I started by preheating the oven to 350°F
Mix all the dry ingredients together then slowly add the wet ingredients (including bananas) into your mixer.
After you’ve combined everything I honestly just eyeballed the amount into each muffin tin. Then I baked for about 25 minutes at 350°F.
Boom ya done! They’re super simple to make and they’re the perfect morning snack or even if you need a little sweet treat. I think they’re great for that as well. I’m addicted to them you guys!
They’re pretty fast and simple which I like! I do store them in the refrigerator.
If you’d like more healthier recipes try out my Lemonade Basil Mocktail!
