Can I make a suggestion?
Make these Gluten Free Banana Nut Breakfast Muffins your new go-to muffin.
Personally, I think this that’s one of the best decisions you could make for yourself, and here’s why:
First of all, these perfect muffins are made with healthy, inexpensive, and gluten-free oat flour. Unlike a lot of other gluten free flours, you can make oat flour yourself, in a blender or food processor, for literally pennies. If you’ve got oats in your pantry then you have oat flour, no need to go out and buy anything special.
Second, these banana nut muffins freeze and reheat so well! I love to make a batch on the weekend and keep them in the freezer for an easy breakfast option throughout the week. All you have to do to reheat these muffins is pop them in a regular or toaster oven. After a few minutes, they’re warm and delicious, like you just made them.
Last, but certainly not least, these banana nut breakfast muffins are made with real, whole food ingredients that you can feel good about eating. Perfectly ripe bananas, heart healthy walnuts, creamy yogurt, and just a hint of brown sugar or coconut sugar. The perfect combination of all things good and delicious in the world!
The secret ingredient in these muffins that makes them so delicious is the Greek yogurt. You can use a dairy-free variety like I did if you need to stay away from the dairy, but you can also use a regular plain Greek yogurt if you’d like. Either way, the yogurt helps these muffins stay moist and delicious and even adds a little extra protein. It’s a win win!
The second secret to making these muffins so dang delicious is sprinkling a little extra sugar and chopped walnuts on top. When you do that, the muffins bake up with this slightly crunchy sweet top that is out of this world delicious and let me tell you…you need that type of deliciousness in your life.
Also, you can eat these straight up with no added anything, but I also think split down the middle, toasted and buttered may be another great option. I highly suggest you give it a try. I mean what do you have to lose?
Ok, enough talking about these muffins, it’s time to make them! Go ahead, get in your kitchen, pull out your ingredients, and get to baking a big batch of these. Then freeze them and have the best dang Gluten Free Banana Nut Muffins for breakfast all week!
1 1/2 cups oat flour
1 cup mashed banana
3/4 cup plain dairy-free Greek yogurt (I used this kind but you could also use regular Greek yogurt)
1/2 cup brown sugar or coconut sugar
1 tsp cinnamon
1/2 cup chopped walnuts + more for muffin tops
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
pinch of sea salt
Preheat oven to 350 degrees.
Combine all of the ingredients, except the walnuts, in a food process and pulse until you have a smooth batter.
Stir in the chopped walnuts.
Transfer the batter to a greased muffin tin. Fill each muffin well two-thirds of the way full. Sprinkle a few walnuts on top. You can also sprinkle a little extra brown sugar on top for extra deliciousness.
Bake at 350 degrees for 15-ish minutes or until a toothpick comes out clean.
Serve them warm, straight out of the oven, or enjoy them the next day. Pro Tip: These also freeze really well!
I can’t wait for you to make these! Be sure to share your muffins and tag #allthehealthythings on Instagram so I can see!
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