Banana Walnut Muffins

Banana Walnut Muffins

12 muffins
Prep Time
10 minutes
Cooking Time
20-25 minutes

Super simple, delicious gluten free muffins. We love banana bread and all its iterations into loaves, cakes, pancakes and muffins. These walnut banana muffins are up there with being one of our all time faves. Unlike many gluten free baked goods, which can tend to be a bit dry, these muffins are soft, moist and extremely fluffy! Incredibly simple to make, the perfect portion size and oh so mourish. What’s not to love?

Dry ingredients
2 cups almond meal
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
Wet ingredients
3 eggs
1/2 cup Pureharvest Rice Malt Syrup,
2-3 very ripe bananas
1 tsp vanilla essence
1/2 cup walnuts

Preheat the oven to 170C fan forced and line a muffin tray with patty cases.

Mix together the dry ingredients in a small bowl and set aside.

In a seperate large bowl, whisk together all the wet ingredients (except for the chopped walnuts).

Add the dry ingredients to the wet ingredients and mix to combine. Add the chopped walnuts into the mix and gently fold through.

Pour the mixture into the twelve muffin cases. Bake in the oven for 20-25 minutes or until golden brown and a skewer inserted comes out clean.

Remove from oven, allow to cool for 5 minutes before turning out onto a wire rack to cool.


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