Maple Banana Walnut Muffins

Maple Banana Walnut Muffins, Gluten-Free

No doubt about it. These muffins are not going to win any beauty awards. But they certainly don’t need to when they taste this good.

Plus they’re easy to prepare. Two bowls, one wooden spoon and 18 minutes later, muffins.

Walnuts seem just right for this muffin, but I’m betting pecans would taste great, too. And welcome to another good way to use up those old gnarly bananas. In the Canteen kitchen, a gnarly banana happens frequently so finding ways to use them up is important (hate wasting food).

These muffins are great for a weekend breakfast when there’s time for that extra pot of coffee, but they’re also quick enough for a weekday morning treat. With fruit, protein, a little egg, and a touch of maple syrup – the muffin is a whole breakfast in a little paper wrapper.

These are best served fresh, though they can be reheated in a low oven. Perhaps the title of this post ought to be no gnarly banana left behind? Again.

Maple Banana Walnut Muffins, Gluten-Free

Maple Banana Walnut Muffins
  • 325 grams Canteen four blend (2 ½ cups) (see notes)
  • 50 grams brown sugar (1/4 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • 150 grams gnarly banana, pureed (2 medium or 1 large)
  • 2 extra large eggs
  • 80 grams nondairy milk (1/3 cup)
  • 60 grams pure maple syrup (3 tablespoons)
  • 115 grams neutral vegetable oil (1/2 cup)
  • 1 teaspoon vanilla extract
  • 70 grams walnuts, toasted and roughly chopped (1/2 cup)
  1. Preheat oven to 350°F. Place liners in two 12-count muffin pans (14-16 small muffins).
  2. In a large bowl whisk together flour, sugar, baking powder, salt, baking soda and nutmeg. In a medium bowl whisk together banana puree, eggs, milk, maple syrup, oil, and vanilla until combined. Fold wet mixture into the flour mixture until no dry matter remains. Fold in ⅔ of the walnuts, saving the rest to sprinkle on top of the batter.
  3. Scoop into liners about half full. Top with remaining walnut pieces. Bake 16-18 minutes or until a toothpick comes out without crumbs. Cool in the pan for two to three minutes and then transfer muffins to a rack to cool. Serve barely warm or room temperature.
Canteen blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour.

Maple Banana Walnut Muffins, Gluten-Free


  1. They look good to me! You always crack me up when you talk about your gnarly bananas, Lisa. I think you’d have a field day with all of mine. They are neverending. 😉


  2. Thaw we’re fabulous and quick! I used sunflower seeds so my kids would be allowed to take them to school, and they were really great. Thank you!

    • GlutenFreeCanteen says:

      sunflower seeds! great idea. glad you liked them.

      • I just noticed all my auto correct errors in my first post. I meant “They were fabulous…” 🙂

        They freeze great, too. Thanks for the wonderful and easy recipe!

      • GlutenFreeCanteen says:

        Heh. Actually I am so used to auto correct I didn’t even notice!

  3. Holy Moly, these look marvelous!