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    Banana Nut Muffins

    January 20, 2017 By Meagan Fikes Leave a Comment

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    Click this button to skip straight to the recipe
    This recipe was my husband's idea. I was thinking out loud and asked him what my next recipe should be and he came up with banana nut muffins. At first, I wasn't too excited because for me, creating a baking recipe usually involves multiple attempts over multiple weekends and tons of wasted ingredients. Then I remembered, how easy bananas are to bake with. Seriously, if you are still trying to figure out the gluten/grain-free baking thing (aren't we all?), start with banana-based batters. It's so much easier.

    This actually turned out perfect on the first attempt and I made them again for Christmas brunch the next week. Yes, I'm behind on posting all the recipes I've been making. Everyone enjoyed them and unlike a lot of grain-free baked goods, they really don't taste any different from traditional banana nut muffins. The texture and everything was exactly as I remember it. Yours may be darker on the inside simply because I didn't realize I had the oven rack too low for the muffins in the photos. The recipe worked before and after I moved the oven rack but the lower position required an additional five minutes to cook thoroughly.

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com

    I've put together a new resource for those of you who are interested in grain-free baking or even if you are unfamiliar with a non-baking ingredient I might be using. You can access this ingredient guide under my about menu at the top of the page. It contains everything you'd ever want to know about grain-free flours, dairy alternatives, peanut-free nut and seed butters, fats, and lot of other ingredients found in allergy-friendly cooking. It's something I wish I would have had access to when I first had to change my diet so I really hope it's helpful for a lot of people.

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com

    Speaking of all things allergy-friendly, do you know how hard it is to find nuts that are gluten-free? Of course, I understand that nuts don't actually contain gluten but it seems like every package I pick up is processed on shared equipment with wheat. And the bulk aisle is a celiac's nightmare... who even knows what ingredients those foods have been exposed to. Which is really, too bad because they're also expensive so bulk pricing would be ideal. Does anyone want to open a celiac-friendly bulk item store with me? I'm only halfway joking. We'd be highly successful catering to our many customers consisting of me, you, and the other 11 people on the planet that worry about that stuff...

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com

    Anyways, I've gotten distracted. My point is, if you have trouble finding gluten-free walnuts or pecans, substitute any nut you like or omit them completely. I could only find a monster-sized bag of gluten-free walnuts (and I don't like walnuts) so I used pecans instead. Those two would be the most ideal nuts but I'm sure others would be good too. You could even get creative and add something completely different like chocolate chips or dried fruit. I used to add chopped dried apricots to my banana bread and it was wonderful.

    If you're omitting the nuts completely because you have a nut allergy, you'll want to replace the almond flour too. I've only tested this recipe using almond flour but usually, sunflower seed flour or pumpkin seed flour make good replacements. Just be aware that the muffins may turn slightly green from the high levels of chlorophyll reacting with the baking soda but it will be perfectly fine to eat.

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    Recipe

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com

    Banana Nut Muffins

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Meagan Fikes
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 mins
    • Yield: 6 muffins 1x
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    Description

    Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version.


    Ingredients

    • 3 bananas, ripe
    • ¼ C coconut oil, melted
    • 2 eggs
    • ⅓ C honey
    • 1 tsp vanilla extract
    • 2 C almond flour
    • 1 tsp baking soda
    • ¼ tsp salt
    • ¾ C walnuts or pecans, roughly chopped

    Instructions

    1. Preheat oven to 350°F and line a 6 cup muffin tin with liners.
    2. Use a hand mixer or blender (see notes) to combine the bananas, coconut oil, eggs, honey, and vanilla. Mash the banana with a fork beforehand, if needed.
    3. In a separate bowl, whisk together the almond flour, baking soda, and salt. Slowly blend this a little at a time into the wet ingredients then stir the nut pieces in by hand.
    4. Evenly distribute the batter between the 6 muffin cups then bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

    Notes

    If you have a blender that can handle batters, I'd recommend using that. The last time I made this, I used my Blendtec and didn't even mix the dry ingredients separately and it still turned out great! Makes for easy cleanup too.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Banana Nut Muffins | Paleo banana nut muffins that can be made in a blender for easy cleanup. Free from gluten, dairy, and refined sugar yet taste just like the original version. | eatsomethingdelicious.com

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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