Breakfast/ Recipes

Gluten-free Banana Nut Muffins

Gluten-free, Dairy-free, Vegan , Oil-free

Muffins are a Canadian staple. They can be made ahead, kept in the fridge for a quick on the go breakfast or eaten as a snack. This muffin recipe is one of the first recipes I created long ago before I even started my blog! I was just beginning on my health journey and testing out different ways of eating, and this included becoming mostly gluten-free. I am not 100% gluten free as I still want to enjoy some of my favorite things in life (homemade pasta) but eliminating it from most of diet has done wonders for my energy levels and overall health.
These muffins are moist and full of flavour, and anyone that doesn’t eat gluten-free or vegan will love them too and will ask for the recipe….that’s when I know it is a hit!

What I use to make these muffins

Well it is obvious that we are going to use bananas for these banana muffins! However since I wanted to make them vegan and gluten-free, there are some different ingredients used from your traditional recipes. But fear not! They are just as or even more delicious and moist and much better for you!! If you are a busy mom, you will want to make a couple of batches of these, freeze them and serve them to your kids anytime of the day!
Here are the main ingredients used:

  • BANANAS: Banana muffins, banana loaf, I love to bake with bananas. Not only do they contain many important nutrients, they can moderate blood sugar levels, improve digestion, great for recovery after a workout and taste heavenly.
  • Oats: I use alot of oats in my baking as well. It is a great GF option that has an impressive amount of fiber, mineral and antioxidants.
  • Nut butter: you can use any nut butter you like in this recipe. Peanut butter, almond butter, cashew butter or even tahini!
  • Honey: as the sweetner, however feel free to substitute with maple syrup or even agave.. Any liquid sweetner should work just fine
  • Walnuts: they are a powerhouse!! full of omega 3s touted as the worlds healthiest nut, this added crunch has an nutritional punch as well!
  • Flax egg: this is used as a substitute for a regular egg. If you are not vegan, feel free to use an egg. To make a flax egg, combine the ground flax with water and let it sit for 10 mins until it forms a gel

In order to get max sweetness of these muffins you must use really ripe and spotty bananas. Leave them on the counter until you can actually smell the fragrance of your ripe bananas! They are the most digestible at this point, and this is an A+ for sensitive digestive systems. If you don’t have time to bake right away, and the bananas are going beyond spotty (meaning you can smell the bananas as soon as you walk in your front door lol) then put the bananas directly in the freezer with their skins on. To defrost, take them out and let them fully thaw with the skins on. They will get very mushy when they come out of the freezer but that is okay. Once thawed, remove the skin, mash and use in the recipe as you would fresh bananas.

The best part about these muffins is that you can use one bowl and it comes together in literally 5 or 6 minutes!
Hope you gobble these up and become a staple in your home too!

If you love muffins, then try my Morning Glory muffins, or if you want another idea made with bananas, then try my easy to make Banana Breakfast Cookies!

Gluten Free Banana Nut Muffins

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breakfast, snack american
By Nadia Z Serves: 12
Prep Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins

Gluten free banana nut muffins using no oil!


  • 2 cups GF oats
  • 4 medium bananas
  • 1/4 cup honey
  • 1/4 cup nut butter (any will do- I like to use almond or cashew)
  • 2 tbsp of ground flax
  • 4 tbsp water
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 1/2 cup chopped walnuts



Pre-heat oven to 350


Mix ground flax with the 4 tbsp of water and let sit for 10 mins to form your egg replacer


In a large mixing bowl, add bananas and mash well


Add honey, nut butter, vanilla and flax eggs and mix well


Add oats, baking powder and baking soda and stir to combine


Add in your chopped walnuts


Line your baking sheet with muffin cups


Scoop mixture into muffin cups to make 12


Cook for approximately 15-18 mins or until toothpick comes out clean


  • 219 Calories
  • 32.8g Carbohydrates
  • 9.7g Fat
  • 3.8g Fiber
  • 4.8g Protein
  • 21.7g Sugar

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