🍌 Gluten-Free Banana Nut Muffins

If you're anything like me, you’ve probably had a bunch of overripe bananas staring you down from the counter. Instead of letting them go to waste (or tossing them into the freezer again), these gluten-free banana nut muffins are the perfect way to use them up—and trust me, they’re so good.

These muffins are: ✅ Naturally sweetened with maple syrup✅ Gluten-free✅ Dairy-free✅ Packed with healthy fats and fibre from ground flax, nuts, and pumpkin seeds✅ Optional chocolate chips for a lil' something extra

The best part? They're fluffy, moist, and satisfying without being too sweet. Great for a quick breakfast, a cozy afternoon snack, or something nourishing to tuck into a lunchbox.

✨ Ingredients (Makes 12 muffins)

• 4 ripe bananas, mashed

• 2 large eggs

• 1/2 cup maple syrup

• 1/4 cup melted coconut oil or avocado oil

• 1 tsp vanilla extract

• 1 cup gluten-free all-purpose flour (make sure it contains xanthan gum, or add 1/2 tsp if it doesn't)

• 2 tbsp ground flaxseed

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup chopped walnuts or pecans (or a mix!)

• 1/4 cup dark chocolate chips (optional but highly recommended)

• Pumpkin seeds, for topping

  
  
  
  

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin or lightly grease it.

2. In a large bowl, mash the bananas until smooth.

3. Add in the eggs, maple syrup, melted oil, and vanilla, and whisk together.

4. In another bowl, stir together the gluten-free flour, ground flax, baking powder, and salt.

5. Add the dry ingredients to the wet and stir until just combined—don’t overmix!

6. Fold in the nuts and chocolate chips if using.

7. Divide the batter evenly among 12 muffin cups and sprinkle with pumpkin seeds.

8. Bake for 18–22 minutes, or until a toothpick comes out clean and the tops spring back gently when touched.

9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (or enjoy one warm if you can’t wait).

   
   

💡 Tips & Substitutions:

• Swap the nuts for sunflower seeds if nut-free.

• Want a boost of protein? Stir in a scoop of collagen or a clean plant-based protein.

• For a little crunch, try sprinkling hemp hearts or shredded coconut on top with the pumpkin seeds.

  
  

Final Thoughts

I accidentally used baking powder instead of baking soda the first time I made these—and guess what? Total win. They came out fluffy, light, and just sweet enough. So now that’s the official recipe!

Let me know if you try them out, and don’t be afraid to put your own spin on it. That’s the beauty of baking—you get to play and nourish yourself at the same time.