I wasn’t planning on making this recipe until I noticed our bananas were seriously over ripe one morning. I looked up my old tried and true banana muffin recipe, switched out chocolate for walnuts, and that’s pretty much it! One of my favorite things about this recipe is it truly is that easy- most of the ingredients are ones you probably already have on hand so you can whip this up without making a trip to the store first.
One thing to note here on the honey- I’d adjust based on how ripe and sweet your bananas are. Mine were really ripe this time, so I cut down on the honey by half and it was still quite sweet.
Banana Walnut Muffins (Grain Free)
Adapted from my Banana Bread Chocolate Chip Muffins
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2 ripe bananas
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1/4 cup coconut oil, melted
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2 tablespoons honey, heated just slightly
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3 eggs
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1 teaspoon vanilla extract
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1/4 cup coconut flour
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1 teaspoon pumpkin pie spice
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1/4 teaspoon sea salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 cup chopped walnuts
Preheat oven to 350.
Place ripe bananas in a large bowl. Using your hands (I put on gloves), mash the bananas well so they will evenly distribute throughout the batter. Then add in coconut oil, honey, vanilla extract, and eggs. I like to quickly put my coconut oil and honey in the microwave (for about 20 seconds each) so they are easy to pour and incorporate. Whisk well to combine thoroughly.
In a separate smaller bowl, mix coconut flour, cinnamon, salt, baking powder, and baking soda. Add into wet mixture and whisk well until the dry ingredients are well incorporated. Stir in walnuts.
Spray muffin tin well with spray. Add 1/4 cup of batter into each muffin mold. Using an ice cream scooper can be helpful!
Place in oven for 18 minutes. The muffins should be slightly browned on the top, and a knife should come out cleanly.