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Banana Walnut Muffins are a delicious breakfast or snack. This healthy recipe uses brown rice flour and is sweetened with honey for a nutritious and delicious muffin!

Banana Walnut Muffins | Gluten-Free and Naturally Sweetened. Made with brown rice flour and honey for a healthy snack or breakfast #recipe

I made this recipe for the first time for Mother’s Day in 2013. Not only was it a hit with my mom, but my whole family enjoyed these healthy muffins. They were gone in a flash!

Made with wholesome ingredients like ripe bananas, brown rice flour, and lightly sweetened with honey, this easy muffin recipe is nutritious and lower in sugar and fat than regular muffins.

Easy to make and easy to customize, these gluten free banana walnut muffins are one of those feel good baked goods you’ll want to keep on constant rotation!

Let’s discuss the basic ingredients for this healthy banana muffin recipe.

Ingredients for Gluten Free Banana Walnut Muffins:

Brown Rice Flour: Taking the place of regular all-purpose flour, I used brown rice flour in the original recipe. Since then, I have made this recipe several times using other kinds of flour (see options below).

While I enjoy the brown rice flour version, the muffins turn out a little dense. If you are alright with this, stick with the original recipe. If not, choose from one of the flour options below.

Large Ripe Bananas: We need three overripe bananas to bring moisture, volume, and sweetness to these delicious banana nut bread muffins! Be sure to choose bananas that have plenty of brown spots. If your bananas are fairly small, use four instead of three.

Eggs: We need a couple of large eggs to help the muffin batter rise. One person reported back that she made the muffins using flax eggs with success. Feel free to go with flax eggs for an egg-free version.

Honey or Pure Maple Syrup: While the ripe bananas bring a great deal of natural sweetness to the muffins, adding a little honey or pure maple syrup makes them perfectly sweet.

Avocado Oil: We need a little fat for moisture, and I love using avocado oil for this job. Melted coconut oil or butter works too.

Baking Powder: The leavening agent. We need baking powder to help the banana muffin batter rise.

Ground Cinnamon: Banana bread and banana muffins aren’t the same without cinnamon! I add a lot to my banana baked goods.

Raw Walnuts: The nut in our banana nut muffins! Use chopped pecans instead or stick with walnuts.

You can also add 1/2 cup of chocolate chips for an extra delicious treat.

Looking to use a different flour? Here are some options.

Flour Alternatives:

1 1/2 cups oat flour.
2 cups almond flour + 1/2 cup tapioca flour.
1 1/3 cup all-purpose flour or gluten-free all-purpose flour.

Now that we’re familiar with the simple ingredients, let’s bake a batch of muffins!

How to Make Banana Walnut Muffins:

Preheat the oven to 350 degrees and lightly oil a muffin pan or line with paper liners.
In a mixing bowl, mash the bananas. Whisk in the eggs, oil and honey.
In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts (dry ingredients)
Add the dry mixture to the wet mixture and mix until completely combined.
Fill the muffin holes three-quarters of the way up with batter.
Bake in for 30 minutes or until muffins test clean.
Serve with butter and honey!

I have found that taking the internal temperature of baked goods is the best way to check for doneness.

To do so, insert a digital thermometer into the center of one of the gluten free banana nut muffins. They are fully cooked once they reach 190 degrees Fahrenheit.

And that’s it! The next time you have a craving for banana nut muffins, whip up this easy recipe!

If you love making homemade muffins, also try these reader favorites.

More Muffin Recipes:

Gluten free banana nut bread muffins on repeat!

Gluten Free Banana Walnut Muffins Recipe

4.56 from 84 votes

By Julia

Prep: 8

Cook: 30

Total: 38

Servings: muffins

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Gluten-free banana walnut muffins made with rice flour are a moist, flavorful healthier muffin recipe perfect for sharing!

Equipment

Muffin Tin

Ingredients

Instructions

Preheat the oven to 350 degrees and lightly oil a muffin pan
In a mixing bowl, mash the bananas and whisk in the eggs, oil and honey.
In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts.
Add the dry mixture to the wet mixture and mix until completely combined.
Fill the muffin holes three-quarters of the way up with batter.
Bake in for 30 minutes or until muffins test clean.
Serve with butter and honey!

Notes

*You can also use grapeseed or olive oil

Nutrition

Serving: 1of 9, Calories: 234kcal, Carbohydrates: 32g, Protein: 4g, Fat: 11g, Fiber: 2g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

I originally shared this recipe on May 12, 2013. I have since updated it to include more information and ingredient substitutions to provide more options