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Two healthy banana muffins in a stack with other gluten-free and Paleo muffins around it.
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5 from 2 votes

Healthy Banana Nut Muffins Recipe

Banana Nut Muffins are super moist, easy to make, secretly healthy, and FULL of chopped walnuts and cinnamon spice.  
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins


  • 1 cup bananas ripe, mashed
  • ½ cup coconut oil melted
  • cup almond milk cashew, oat, or soy milk
  • ½ cup coconut sugar plus additional for topping
  • 2 Tbsp. pure maple syrup
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ cups cassava flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 1 cup walnuts coarsely chopped, divided


  • Preheat oven to 350 degrees.
  • In a large bowl combine bananas, oil, milk, sugar, syrup, eggs, and vanilla.  Whisk until combined.
  • In a separate medium-sized bowl combine cassava flour, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
  • Add dry ingredients to wet ingredients and stir until just combined.
  • Next, add ¾ cup chopped walnuts, reserving the rest, and mix until just combined. Be careful not to overmix.
  • Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to ¾ full. Top each with 1 teaspoon of remaining chopped walnuts.
  • Bake for 22-24 minutes, or until a toothpick when inserted in comes out clean.
  • Let cool for 10 minutes before serving and enjoy!


  • Otto's cassava flour was tested in this recipe.  Other cassava flour brands may lead to varying results.
  • To make this recipe vegan substitute flax eggs for the regular eggs.


Calories: 258kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 173mg | Potassium: 106mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1.3mg