Roasted Banana Walnut Muffins (Gluten Free)

5 from 5 votes

Roasted Banana Walnut Muffins (Gluten Free)

These Roasted Banana Walnut Muffins are moist and flavorful! They're gluten free and made with toasted walnuts, cinnamon, and brown sugar.

Prep Time5

Cook Time20

Roasting Time20

Total Time45

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: roasted banana muffins, banana walnut muffins, gluten free banana muffins,

Servings:

Calories: 291kcal

Author: Christine Rooney

Equipment

Ingredients

3 overripe bananas
2 ¼ cups gluten free flour blend such as Bob's Red Mill 1 to 1 Flour
1 tsp. baking soda
½ tsp. kosher salt
2 eggs
¼ cup milk or non-dairy milk alternative
¼ cup olive oil
1 tsp. vanilla extract
1 packed cup dark brown sugar or light brown sugar
1 ½ tsp. cinnamon
1 cup chopped walnuts unsalted

US Customary - Metric

Instructions

For The Roasted Bananas:

Heat oven to 375 degrees Fahrenheit.
Place 3 peeled, overripe bananas onto a baking sheet lined with parchment paper (this helps to prevent the bananas from sticking to the baking sheet).
Place the baking sheet into the oven and roast for 20 minutes.
Remove the baking sheet and allow the bananas to cool before mashing and adding to the muffin batter.

For The Toasted Walnuts:

Place 1 cup of chopped, unsalted walnuts in a small cast iron skillet on the stovetop. Turn the heat to medium-low.
Toast the walnuts for 5-6 minutes or until fragrant, shaking the skillet often to prevent the walnuts from burning.
Remove the skillet from the stovetop and allow the walnuts to cool.

For The Muffins:

Place muffin or cupcake liners into each cavity of a 12-cup muffin tin.
Place 2 ¼ cups of gluten free flour blend, 1 tsp. baking soda, and ½ tsp. of kosher salt in a mixing bowl. Stir until completely combined.
In a second mixing bowl, add the roasted and cooled bananas. Mash the bananas with a fork or potato masher.
Add 2 eggs to the mashed bananas and stir until completely combined.
Pour ¼ cup each of olive oil and milk (or nondairy milk alternative) into the bowl of wet ingredients and add 1 tsp. of vanilla extract and 1 packed cup of dark brown sugar (or light brown sugar).
Stir all of the wet ingredients until completely combined.
Add the dry ingredients to the wet ingredients a bit at a time, stirring until completely combined. Repeat until all of the dry and wet ingredients are totally combined.
Add 1 ½ tsp. of cinnamon and the toasted walnuts to the batter. Stir until completely combined (the batter will be dense and a little sticky).
Place an equal amount into each cavity of the muffin tin (using a small measuring cup or ice cream scoop helps to ensure that an equal amount of batter is placed into each cavity).
Repeat with the remainder of the batter.
Place the muffin tin into the oven and bake for 18-20 minutes. Bake until a toothpick inserted into the center of the muffins comes out clean. If the toothpick does not come out clean, simply bake for a few additional minutes if needed.
Remove the muffin tin from the oven and allow the muffins to cool slightly before serving.
To Serve: Serve warm muffins with butter or jam (optional).

Notes

A nondairy milk alternative such as oat milk or almond milk may be used in place of dairy milk.

Make sure the brand of walnuts used is gluten free, as some brands process them in facilities that also process products that contain gluten and cross-contamination can occur.

Dark or light brown sugar may be used. Dark brown sugar has a slightly deeper molasses flavor.

Nutrition